Poached Pork Slices
by A Yunhu Sanren (From WeChat.)
Favorite
Difficulty
Easy
Time
30m
Serving
3
Spicy and delicious
1. Wash the phoenix or chicken feathers and cut them.
2. Stir-fry the soybean sprouts with a little oil and a little salt until they are broken. Don't over-fry. In the same way, stir-fry the chicken feathers until they are broken.
3. Add a little oil to the chili and Chinese prickly ash and fry them crisply.
4. Originally, the peppers had to be chopped on the cutting board with a knife, because the peppers were a little bit oily, so I just didn't wash the cutting board to save trouble.
5. Cut the tenderloin or lean meat into thin slices, add gorgon powder, light soy sauce, a little salt, and add a little sesame oil to make the meat non-sticky. Add egg white if you want to be particularly tender.
6. After the oil is 50% to 60% hot, pass the coded meat over the oil. Don't take too long, just take it out with a slight discoloration. The oil stays.
7. Add minced ginger onion and a little coriander to explode the aroma, then add bean paste and a spoonful of tempeh. Add the broth at the end. Boiled water is fine if there is no broth. Add meat slices after opening.
8. Finally, heat a spoonful of oil to 90% hot, and pour it on the boiled pork slices.
9. Just add oil and eat. If you want to eat hemp, remember to put a little pepper in the oil. Haha, you're done.
