Name: Poached Pork Slices
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork slices; 250g rape; 1/2 head garlic; 5g Sesame pepper; 5g pepper; 50g chili sauce; 1/2 teaspoon salt; 60g Corn oil; 15g starch; 5ml Cooking Wine

Poached Pork Slices

by ∞Fox

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Boiled pork slices is a new and famous dish of the Han nationality. It originated in Chongqing and developed in the southwest. It is a famous home-cooked dish in Chongqing and Sichuan cuisine. The traditional method is because the meat slices are cooked in water without being oiled, so they are called boiled meat slices.
This dish is my little niece's favorite! Every time I come to my house, I will cook it for her, and she will tell me every time, "Aunty, the boiled pork slices you make are more delicious than the restaurant, the meat is very tender, and there is a lot of meat."
The boiled water I brought today has been improved. Simply stir-fry a few half-cooked and boiled in a low heat with oily oil. The meat is spicy, tender and easy to chew. When eating, the meat and tender vegetables are fresh, the soup is red and oily, and the spicy flavor is strong. It is most suitable for eating, and it is one of the home-cooked dishes. The characteristic is "spicy, spicy, fresh and fragrant". Boiled pork slices are spicy meat dishes cooked with vegetable oil as the main ingredient of lean pork, which can not only increase appetite, but also supplement high-quality protein, essential fatty acids, vitamins, iron and other nutrients. It is worth mentioning that this meat production method can keep the meat fresh and tender and easy to digest. The whole process has not been deep-fried at high temperature for a long time to avoid the production of carcinogens. It is a more scientific meat cooking. law.

Poached Pork Slices

1. A big picture as usual

2. Cut minced garlic and garlic slices for later use

3. Grab the meat slices with starch cooking wine. In order to remove the fishy meat and soften the meat, wash the rapeseed to control the moisture

4. Heat the pan with thin oil, stir-fry the rapeseed first, just cut it off, season with the amount of salt suitable for the rapeseed

5. Shovel it out and put it in a large heated bowl.

6. In another pan, heat the pan with the garlic slices and red oil chili sauce under warm oil, and stir-fry the red oil on low heat

7. Stir in the meat, don’t take it too long, it’s half-cooked on low heat

8. Add boiled water to cook the meat slices and pour them into a large bowl with rapeseed

9. Take a few sesame peppers and Chinese pepper

10. Put it in the center of the bowl with the minced garlic, don’t spread it

11. In another pot, heat the oil,

12. The sizzling sound of pouring on the minced garlic and the peppercorns is instantly scented, and the meat is quite tender. I believe 90-year-old grandma is easy to eat. It can be said to be the ultimate soft and tender!

13. Big picture, sorry, the heat has fogged the phone camera

Tips:
1. Using starch in advance for meat will soften the meat quality;
2. The meat will be soft only when it is fried on a low fire, and hard on a high fire;
3. Let go of the water.