Poached Pork Slices

Name: Poached Pork Slices
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork Plum Meat; 1 piece egg; 100g Chinese cabbage; 100g Bean sprouts; 10g Peppercorns; 20g Chili noodles; 30g Pixian Doubanjiang; Some starch; Some ginger; Some garlic; 20g Dried chili; Some shallot; Some Cooking Wine; Some Oyster sauce; Some salt

by Food Fun Vegetable House

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

If I have to use a dish to prove where I come from, I still like boiled series to prove it. Whether it's boiled fish or boiled pork slices, it is already mouth watering at first glance, not to mention the red chili oil and the fragrant smell of pepper. The bowl larger than the head is served on the table, and the sound of oil and steam is the most authentic portrayal of the foodies. (Welcome to share more interesting kitchen stories, please add WeChat: EJM2467)
Boiled vegetables are healthier than hot and braised vegetables. Because it has not been deep-fried and high-temperature cooking for a long time, it retains the soft and fresh texture of the ingredients and is easy to digest, which is a relatively healthy cooking method.
Why do people in Chongqing love boiled vegetables so much? There is no doubt that they love its spicy, tender, and delicious flavors. One bite of meat is smooth and tender; one bite is crispy and flavorful, no matter the red color of the soup. Yan is also the deliciousness of the ingredients, and is a good helper for the meal.
"Spicy, spicy, fresh and fragrant" is its biggest feature. It is the most suitable choice to come to a plate of boiled pork slices when the tea is not thinking about the rice. It is the most suitable choice to comfort the taste buds and stomach in need. "

Poached Pork Slices

1. Prepare all the raw materials in advance, and choose plum meat with a tender texture for the pork, which will have a better taste

2. Cut plum meat into thin slices, marinate with egg white, starch, appropriate amount of salt, and cooking wine for 10 minutes

3. Put the dried chilies and peppercorns into the pot and fry them until fragrant. The fried peppers and peppercorns have a unique scorched fragrance and a richer taste.

4. Chop the fragrant dried chili and pepper with a knife, but not too much; cut the white onion into sections, and cut the green onion leaves into flowers; mince garlic; mince ginger and set aside

5. Pour oil in the pot and heat to 60%, add Pixian bean paste, minced ginger and green onion to sauté pot

6. When the color of the watercress becomes darker and fry the red oil, pour in an appropriate amount of water or fresh soup, not too much water to avoid diluting the taste of the soup, add an appropriate amount of oyster sauce and salt to taste

7. After the water is boiled, put the prepared cabbage and bean sprouts in the pot and cook them out, and put them into the bowl to lay the bottom

8. After the water boils again, put the meat slices in the pot, slide them apart with chopsticks to avoid sticking together, cook quickly for 3 minutes on high heat, and quickly remove them and place them in a bowl with cabbage

9. Spread the prepared dried chili noodles, sauteed chili and peppercorns, minced garlic on the meat slices, clean in the pan, pour oil and burn until green smoke, then pour it on the prepared chili noodles, sprinkle with chopped green onion. Edible.

Tips:
1. The best choice for pork is pork plum meat, which is what we call pig eyebrow meat. The meat in this place is tender and not greasy.
2. In addition to dried chili noodles, it is the wisest way to fry dried chilies and peppercorns if you want boiled pork slices to be more fragrant. The fried chilies and peppercorns have a special burnt aroma, you can try it
3. When the oil is poured in the last, use more oil. The first time I made it, I used too little oil, so that the taste of pepper and chili was not stimulated by the oil, and the taste was much less. Don't begrudge the oil.
4. The best oil for the whole boiled vegetables is rapeseed oil, which is the finishing touch to making boiled vegetables. The taste of pure and authentic rapeseed oil is more fragrant.