Poached Pork Slices
1.
Thinly sliced tenderloin
2.
Pour in cooking wine, salt, egg white and gorgon powder, mix well, then put it in the refrigerator for half an hour
3.
Cut lettuce and green onion into sections, mince garlic and set aside
4.
Sauté dried chili and Chinese pepper over medium heat until fragrant, set aside
5.
Heat oil in a pot, pour in bean paste and stir-fry evenly, then pour in shallots, garlic cloves and sugar
6.
Pour water in the pot and boil
7.
Pour the lettuce and cook it, then transfer it out and place it on the bottom of the bowl
8.
Pour the meat slices into the pot and cook them, then spread them out and spread them on the lettuce
9.
Pour the soup in the pot into the bowl
10.
Spread the minced chili and chopped chili on the meat slices
11.
Spread the fragrant dried chili on top of the chili, then sprinkle with garlic
12.
Heat oil in another pot, heat the oil until it smokes, then pour the hot oil into the bowl
13.
Sprinkle chopped green onion and boil the pork slices and you're done
Tips:
1. Add egg white and gorgon powder to the tenderloin, mix well and refrigerate to make the meat more tender and smooth.
2. The meat slices should not be cooked for too long in the pot, otherwise the meat quality will become old.
3. Dried chili and Chinese pepper must be slowly roasted on a low fire to produce a fragrance, or stir-fried with oil.
4. The final hot oil should be at least 80% hot and smoky, so that the aroma of pepper, pepper and minced garlic can be brought out.
