Poached Pork Slices

Name: Poached Pork Slices
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some meat; Some Bean sprouts; 1 tablespoon Soy sauce; Some garlic; 4 slices ginger; Some Scallions; Some Dried chili; Some Sea pepper noodles; 1 tablespoon Oyster sauce; Some Cooking Wine; Some pepper; 1 tablespoon Doubanjiang; 1 piece egg

by Neodymium child 冭迗眞♀

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It is a new and famous local dish that originated in Zigong and developed in the southwest. It is a famous home-cooked dish in Sichuan cuisine. Because the meat slices are not oiled, they are cooked in water, hence the name boiled meat slices.
Boiled pork slices are spicy, soft 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". It originated in the 1930s when the famous Zigong chef Fan Ji'an innovated boiled pork slices with outstanding flavor. "

Poached Pork Slices

1. Cut the washed chicken thighs into thin slices.

2. Add egg white, starch, cooking wine and marinate for about 20 minutes.

3. Condiments collection.

4. Cut a good section of dried chili and set aside (if it’s hotter, get more).

5. After the water boils, pour the bean sprouts and cook for a few minutes (don't cook for a long time, or it won't affect the taste).

6. Place the bean sprouts in the bottom layer of the bowl after the water is over.

7. Add the green onion and ginger when the oil is hot and saute.

8. Turn to low heat, add 1 tablespoon of bean paste and sauté until fragrant.

9. Continue to add dried chili and stir fry together.

10. After pouring in a little water, add 1 tablespoon of light soy sauce.

11. 1 scoop of cooking wine.

12. Bring 1 tablespoon of oyster sauce to a boil.

13. I like it very spicy, so I added some sea pepper noodles in it.

14. After the broth is opened, pour in the meat slices and stir quickly.

15. Pour in the meat slices and boil, then turn off the heat and put on the plate (the meat should not be cooked for too long, or it will not taste good, it is very cottony, so when you cut the meat, it must be thin and thin).

16. After serving, add appropriate amount of pepper and garlic to the surface.

17. Pour oil in a pot and bring to a boil.

18. Pour the boiled oil directly on it.

19. Perfectly served on a plate.

Tips:
1: The meat must be thinly sliced.
2: Eggs only need egg white, not egg yolk.
3: The cooking time should not be too long.
4: If it tastes too spicy, you can add a little vinegar to it to thin out the spiciness.