1. Prepare all materials. Cut green onion into small pieces, shred ginger, smash garlic, and peel.
2. Add chicken essence, light soy sauce, oyster sauce, starch to the meat and mix well.
3. Cut baby cabbage into small pieces, cut into thick strips, wash and drain. Ok, all the preparations are done! Ready to start!
4. Put oil in the pot and heat it up. Put more oil.
5. When the oil is 60 to 70% hot, add the sliced green onions, garlic, ginger and pepper.
6. After the green onion and ginger burst out, add a tablespoon of bean paste
7. Stir-fry the red oil.
8. After sautéing the red oil, add a large glass of water and bring to a boil.
9. Add baby vegetables and a thousand sheets, and continue to boil.
10. Prepare a larger, clean container, scoop up the boiled Qianzhangsi and baby cabbage, and spread them on the bottom of the bowl.
11. Add the meat slices. Stir slowly and cook until the meat slices turn white.
12. Plate.
13. Add oil and a spoonful of bean paste to the pot, repeat the steps of frying the red oil, fry a little red oil and spread it on the surface, and the delicious and delicious boiled pork slices are ready!
Tips:Personally, baby cabbage is easier to use than Chinese cabbage, easy to taste, and has a little natural sweetness.
There are guests at home today, and I made almost enough for 4-6 people, so it looks like there is a big pot full.
If you are more careful, you can find that I didn't mention the use of salt in the whole process. Because soy sauce, oyster sauce and bean curd, these ingredients all contain salt, so I didn't add salt.
If the taste is heavier, you can add some salt and other seasonings when you cook the meat slices.
