Poached Pork Slices
1.
Prepare all the ingredients. Cut the tenderloin into thin slices, add starch, egg white, light soy sauce and a little salt, and marinate for ten minutes (it can be longer, otherwise the meat is not tasty). Wash the baby cabbage and break it with your hands. Cut the tofu skin and the comatus comatus into strips for later use, and cut the garlic into small particles.
2.
Stir-fry over low heat, add dried chili and pepper, stir-fry until you can smell the aroma and then you can get out of the pot. Place the pepper on the cutting board and chop the pepper. Just use a knife to throw the pepper. (Our house is not very spicy, so I put a little bit less)
3.
Put an appropriate amount of oil in the pot, add Pixian bean paste and stir fry until the red oil is fried, add an appropriate amount of sugar, add water and bring to a boil. (Sorry, many photos were deleted by my son)
4.
When the water is boiled, put the stems of baby cabbage first, and then add the leaves of baby cabbage later, then lift up and place on the bottom of the plate
5.
In the same way, blanch the bean curd and Coprinus comatus on the baby cabbage.
6.
Finally, add the marinated meat slices, blanch them, and pour them into the plate. Then put minced pepper, minced pepper and minced garlic on top. Put an appropriate amount of oil in the pot, heat it up (you can burn it for more time), and pour it on the pepper etc. With a sound of "Zi La", you're done.
Tips:
As long as there is Pixian Doubanjiang, I think this dish is almost done. Basically, there is no need to add seasonings, that is, the meat must be marinated, otherwise the meat will tasteless.
