Poached Pork Slices
1.
As shown in the picture, cut the tenderloin into thin slices
2.
Put the chopped tenderloin into a bowl, add some cornstarch and water, then add some salt, light soy sauce, dark soy sauce, oyster sauce, pepper, and a spoonful of peanut oil, and marinate for 15 minutes
3.
Wash the Chinese cabbage and cut into pieces
4.
One packet of Haidilao hot pot base, dried chili crushed in appropriate amount for later use
5.
Slice ginger and garlic, mince part of the garlic, rinse with water and cut into sections, rinse with red pepper
6.
Heat oil in the pot and stir-fry the Chinese cabbage. Add some salt and chicken powder to improve the flavor
7.
Put the fried cabbage into a big bowl
8.
Add an appropriate amount of rapeseed oil to the pot, add ginger, garlic, dried chili, and pepper to sauté until fragrant
9.
Then add two spoons of Pixian bean paste and stir fry until fragrant to get the red oil
10.
Add appropriate amount of water to the pot, a spoonful of Haidilao hot pot base, appropriate amount of light soy sauce, dark soy sauce, chili oil, sesame oil, salt, chicken powder
11.
Bring the soup in the pot to a boil, turn the lid to a low heat and simmer for three or four minutes, and then use a colander to remove the ingredients in the pot (the ingredients in this step can also be left in the pot)
12.
Continue to boil the soup in the pot, put the marinated meat slices in the pot and scald them, and scatter them with chopsticks
13.
Put the blanched meat slices into a large bowl and add some soup
14.
Spread a layer of minced garlic, then a layer of chopped dried chili, and then put an appropriate amount of dried chili segments
15.
Add an appropriate amount of peanut oil to the pot and heat it until it smokes, and evenly pour it on the meat slices, instantly smelling
16.
Finished picture, sprinkle some chopped green onion
Tips:
1. Cut the tenderloin into thin slices as much as possible, because the cooking time is short and thin and easy to cook, then add some ingredients and marinate for 15 minutes to taste
2. Wet the dried chili and Chinese pepper in the water, so that the pan will not burn easily and the flavor will be better fried. After adding the bean paste, it must be fried on a low heat to produce the red oil.
3. The marinated meat slices can be served after being blanched in the pot. If you have it at home, it is better to use rapeseed oil.
4. After the soup in step 10 is boiled, it is best to boil it on a low heat for three or four minutes, so that the cooked soup tastes more fragrant
5. Finally, spread a layer of minced chili or chili powder on top of the meat slices and then drizzle with hot oil, which can effectively increase the fragrance and increase the spiciness.
