Poached Pork Slices
1.
Slice the meat and soak it in cold water for a few minutes. This is to soak out the blood of the meat
2.
Add cooking wine, cornstarch, white sugar, salt and mix well, marinate for 15 to 20 minutes, then you can get other ingredients
3.
I chose Merlin luncheon meat, cut into pieces and set aside
4.
You can add some balls you like, in order to cook faster, you can cut it
5.
Wash and cut into pieces, not too small, better to tear by hand, the size is easier to grasp
6.
Cut the green onion into small pieces, shred the ginger, mince the garlic, and prepare the Pixian bean paste, cut more minced garlic and green onion, and save it for a while.
7.
Add oil in a hot pan, add dried chili, sesame pepper, green onion, ginger, garlic when the oil is hot, stir fry, stir fry, add in Pixian bean paste, stir fry the red oil, add water to boil
8.
It doesn’t need to be too much, it’s about half of the pot,
9.
Put the rutabagas in the pot and boil for three minutes!
10.
Fish out and put in the dish
11.
Same as above, after the kohlrabi is fished out, cook the meatballs and luncheon meat in the pot and cook them out.
12.
Cook and remove it and put it on top of the rutabaga
13.
Finally, put the meat slices in the pan, be sure to put them in the pan one by one, otherwise it will stick, cook for three to five minutes and then remove
14.
Cook the meat and put it on the plate
15.
Put the pepper powder, green onion, minced garlic, and chili powder into the plate
16.
Heat the pan to burn the oil, turn off the heat when the oil is about to smoke
17.
Pour the hot oil evenly on top, it will make a sizzling sound, you will smell the aroma of garlic, and you're done!
Tips:
1. Because I cut the meat thickly and cooked it for about 5 minutes, if I cut it thinly, it would take about 3 minutes. 2. You can add some vegetables such as bean sprouts lettuce according to your taste. I added some tribute balls. 3. The meat The sugar is used to enhance the umami taste of the meat. 4. If the chili powder, you can add or subtract according to your own taste.
