Poached Pork Slices
by Master Durian
Favorite
Difficulty
Normal
Time
1h
Serving
3
The masses in Sichuan cuisine
1. Slice the pork tenderloin, thin as much as possible, add starch and cooking wine, mix well, let stand for 30 minutes
2. Pour oil into the pot, fry the dried chilies and peppercorns to get a fragrant flavor, and set aside.
3. Mince garlic and set aside
4. After frying the chili oil, pour in the bean paste and stir fry, add the light soy sauce, pour in some boiling water, and add some salt. Pour all the vegetables and cook.
5. Remove the vegetables and put them in a larger container for later use.
6. After the soup in the pot boils again, spread the meat slices one by one, roll them out, and spread them on top of the vegetables.
7. Pour the soup into the container together, then put the dried chili, pepper, and minced garlic on top, pour oil into the pot to heat, and pour the hot oil on the minced garlic.
Tips:The meat is best to choose Tongji, which is more tender. The last splash of hot oil is essential.
