Poached Pork Slices
1.
Cut the lean meat into thin slices, add appropriate amount of salt, cooking wine, cornstarch, and pepper, and then drill a small hole at one end of the egg, drip half of the egg white to grab the meat slices evenly.
2.
Cut the fat meat into cubes, cut the green garlic head into middle sections, cut the green leaves into small sections, cut 2 pieces of garlic and ginger into slices, and cut the other 3 pieces of garlic into froth.
3.
Wash the lettuce and put it in a pot of boiling water.
4.
Place the lettuce on the bottom of a large bowl.
5.
Boil dry in a clean pot, add diced peppercorns and chili powder and stir-fry for a dry fragrance.
6.
Put the oil in the wok, add the diced fat when the oil is hot and stir to get the oil.
7.
Add Pixian Douban, ginger and garlic slices, and green garlic, sauté until fragrant.
8.
Put a small amount of water in the pot and boil it for 3 to 5 minutes.
9.
Put the marinated meat slices into the pot and scatter them with chopsticks and cook them.
10.
Pour the meat slices and soup into a large bowl with lettuce, add garlic froth, pepper, chili powder, and green garlic leaves.
11.
Boil the oil in another pot (the temperature must be high) and pour it on the meat slices.
Tips:
If I don’t like more soup, I use less water. I use more water because I like to cook noodles at night. Of course the thick juice is more fragrant. Because there is no broth, use the fat diced to stir out the oil, which will make the soup more fragrant. If you don't like it, you can leave it alone.
