Name: Poached Pork Slices
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork loin; Some rape; Some Enoki mushroom; Some Green bean sprouts; Some Quexian Doubanjiang; Some garlic; Some ginger; Some Sesame pepper; Some Dried red chili; Some Soy sauce; Some starch; Some Cooking Wine; Some Sugar; Some pepper

Poached Pork Slices

by Eyebrow delicacy

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Boiled pork slices is a traditional Sichuan dish. The slices of pork are cooked in water without being oiled, so it is called Boiled Pork Slices.
The meat is spicy, tender and easy to chew. When eating, the meat and tender vegetables are fresh, the soup is red and oily, and the spicy flavor is strong. It is best for serving.
It is one of Sichuan's homemade delicacies, and everyone can cook it.
The characteristics of boiled water are "ma, spicy, fresh, fragrant and hot". This dish is a good choice for spicy people.

This seemingly complicated dish, in fact, it is very simple to master the skills of processing meat slices. Everyone can make amazing boiled meat slices.

I learned this dish many years ago when I didn’t know how to cook. I haven’t made it for a long time. I read a post on Tianya a few days ago and someone made it. It aroused my appetite, so I made this water in a hot day. I don’t know whether the boiled pork slices are authentic or not. Anyway, it suits my own taste. "

Poached Pork Slices

1. Ingredients: Wash 1 pork loin, put it in the refrigerator and freeze for a while, so that the meat slices will be thinner.

2. Ingredients: rape, enoki mushroom, mung bean teeth.

3. Cut off the roots of Flammulina velutipes and clean them, pinch off the roots of mung bean sprouts, and clean the rapeseed.

4. Cut the pork tenderloin into thin slices.

5. Add a small amount of light soy sauce, appropriate amount of cooking wine, sugar, starch, pepper, and water to marinate the tenderloin for 20 minutes.

6. Heat the wok, add vegetable oil, and stir-fry the meat slices.

7. Serve and set aside when it changes color to about half-ripe.

8. Add ginger, garlic and Quexian bean paste in a separate pot and stir fry until fragrant.

9. Add an appropriate amount of water to a boil, and boil the vegetables.

10. The greens are in a larger container.

11. Put the meat slices in a pot and bring to a boil.

12. Put the meat slices on the greens and pour into the soup.

13. Put sesame pepper and dried red pepper on top, heat oil in a pot and pour on top.

Tips:
1. Cut the peppers if you want them to be hotter, because my kids want to eat them, so I cut a few.

2. If you eat this in summer, remember to drink some herbal tea or mung bean soup to avoid getting angry.

3. Handling the meat slices. First, remember to add some water when marinating, second, be sure not to fry for too long when frying, and third, just boil the pot on high heat when cooking, so that the meat slices will be very tender.