Poached Pork Slices
1.
Cut the tenderloin into thin slices of uniform size, wash the blood repeatedly in water, add salt, five-spice powder, cooking wine, and finally add starch, mix well, and then coat with a little oily flavor. (If high white fascia is required in this step, it is best to remove it. Can add egg whites)
2.
Put a little oil in the pot and fry the peppers over low heat, add the pepper and stir fry in the second half, until the pepper and pepper are brown red, light and crisp, turn off the heat when the aroma overflows
3.
Take out the chili and peppercorns with a knife or grind them with a tool for later use
4.
Stir-fry the bean sprouts softly with oil on the bottom of the pot and set aside
5.
Then use a little oil to fry the rest of the vegetables (such as lettuce and garlic sprouts) with a little salt, and then take it out and place it on the bottom of the bowl
6.
Stir-fry the bean paste with a little more oil in the pan, and the fragrant fried crisps will become non-sticky from the bottom of the pan.
7.
Then add green onion, ginger and minced garlic and stir fry together to create a fragrance
8.
, Cook a little cooking wine, stir-fry on high heat, pour into a bowl of broth or water, cover and boil and cook on low heat for another three to five minutes
9.
Remove the bean dregs from the pot, leaving only the red soup
10.
Add the stir-fried bean sprouts, add soy sauce, cooking wine, sugar, etc.
11.
Add a little salt depending on the saltiness and bring the soup to a boil
12.
After cooking for a while, use chopsticks to put in the marinated meat slices one by one, cook on low heat until all the meat is discolored and broken.
13.
Pour the bean sprouts and meat slices with the soup into a bowl filled with vegetables, and sprinkle the surface with chopped hot pepper and minced pepper
14.
Sprinkle some chopped green onion and garlic granules, heat the vegetable oil on the fire, and evenly pour it on the surface of the dish. After a stab, the dish can be served.
