Poached Pork Slices

Name: Poached Pork Slices
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Tenderloin; 400g lettuce; 20g egg; 3g salt; 15g Doubanjiang; 3g Chicken Essence; 5ml Soy sauce; 1g pepper; 15g Dried chili; 15g Sweet potato powder; 100ml Rapeseed oil

by Yin Xiaochu

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I like Sichuan food, the red fire color and spicy taste of Sichuan food. I always feel that there is a heroic spirit in the red fire and spicy. Spicy rivers and lakes, boiled ups and downs, whether it is boiled fish or boiled meat, it can accommodate everything regardless of meat and vegetables. , This may be the charm of boiled dishes, the reason why boiled dishes are invincible and classic. Its launch immediately swept the country, and the hot interpretation of the demeanor of boiled rivers and lakes.
Boiled pork slices is a traditional Sichuan cuisine. The meat is spicy, tender and tender. The slices of pork are cooked in water without being oiled, so it is called "Boiled Pork Slices." The vegetable soup has bright red oil and strong spicy flavor. It is most suitable for eating. It is one of the favorite home-cooked foods of Chinese people. The meat used for boiled pork slices is the tenderest pork loin. Pork tenderloin is rich in high-quality protein and essential fatty acids. It also provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency. Anemia; it has the effects of nourishing the kidneys and blood, nourishing yin and moisturizing dryness; it is worth mentioning that this kind of meat production method, first paste the meat slices and then cook, can keep the meat fresh and tender, easy to digest, and nothing in the whole process After long-term high-temperature frying, the production of carcinogens is avoided. It is a more scientific method of cooking meat.

Poached Pork Slices

1. Wash the vegetables and drain them with a knife. Cut the shallots, ginger, and garlic into froth, slice the tenderloin, and dry the pepper and pepper (the peppercorns are used up, use the pepper noodles instead)

2. The cut tenderloin is marinated with salt and pepper. When marinating, stir quickly by hand in one direction. When the meat becomes sticky, add a small amount of water and continue to stir. During the period, add two to three times according to the actual situation.

3. When the meat is stirred until there is a layer of translucent paste on the surface, add half an egg and stir well, then add the sweet potato powder and stir evenly (soak the sweet potato powder in advance with a small amount of water to soften it for later use)

4. You can add a small amount of oil to the marinated meat and put it in the fresh-keeping cabinet to prevent the meat from leaking out. If you use it immediately, you can omit this step.

5. Put an appropriate amount of vegetable oil in the pot, add dried chili and pepper to fragrant after the oil is heated, then add the vegetables and fry them, add a little salt to the pot and set aside (you can put some garlic sprouts in it to taste better)

6. Wash the pot and add vegetable oil (you can add a little more). After the oil is hot, add dried chili and pepper to fry and remove and let cool for later use.

7. Take out the dried chili pepper and add the green onion, ginger, garlic and bean paste to fry until fragrant. Stir in the red oil.

8. Add a proper amount of soup to a boil, add salt, chicken essence, soy sauce, and pepper. Those who like to eat hemp can add some pepper powder to it.

9. Bring to a boil and turn to low heat, and then add the meat slices. Shake the meat slices as much as possible. When all is finished, turn on high heat to boil and you can put them on top of the fried vegetables (do not turn on high heat during the meat slices. This will wash out the powder from the meat, and the ones that go down first will cook old

10. Mash the chilled chili and Chinese pepper

11. Pounded chili (If you find it troublesome, you don't need to mash the fried chili pepper, you can use chili noodles and pepper noodles directly)

12. Spread the chopped green onion, minced garlic, pepper noodles, and dried chili on top of the boiled meat, pour in boiling oil, and a bowl of boiled pork slices with peppery fragrance is finished.

Tips:
Tips:
The Pixian Douban must be sautéed until the red oil is fragrant; the last hot oil must be burned very hot, so that the aroma of dried chili and pepper can be simmered out; it is marinated with vetch and egg to lock the meat. Juice keeps fresh and tender taste; rapeseed oil is the first choice for oil, this is the taste of authentic Sichuan cuisine