Poached Pork Slices

Name: Poached Pork Slices
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Tenderloin; 1 Cabbage core; 150g Water-fat bamboo shoot slices; 1 Egg white; A big bowl Pork Ribs Soup; A tablespoon starch; A teaspoon Cooking Wine; A handful pepper; A handful Dried chili; 1/2 head garlic; 8g shallot; 8g ginger; A tablespoon Pixian Doubanjiang; Some Cooking oil; 1 spoon Soy sauce; Some salt; 2g Sugar; 2g Chicken Essence; 1g Chili noodles; 1g Pepper noodles; Some parsley

by Hu Xiaojiao

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It’s another well-accepted Sichuan dish-boiled pork slices is obviously a spicy and addictive dish, but it’s a bit interesting to have a plain and unflavored name, maybe what you want is this kind of contrast effect, let’s post this famous dish every time. It’s all stressful, so I’ll reiterate that this is our boiled pork slices. I don’t know if they are authentic. Anyway, friends come to my house for dinner and often ask me to make this dish. They are all sweating profusely. Last time I made this dish when a group of Sichuan fellows came to visit Brother Lin, but no one said they didn’t like it, but I usually use Sichuan green sesame pepper, and the amount of pepper and pepper is the same as today. Three times these days, we’ve got a little bit of heat, and the green sesame peppers at home have just run out, so it’s relatively light. When I went to Chengdu, I ordered this dish several times, and the boiled fish fragrance is really fragrant. However, I still can’t get used to the strong Maer Jin of the super large amount of pepper. I always feel that after a meal of authentic Sichuan cuisine, the tongue is not my own, it is not spicy, it is the feeling of hemp, with a bit of enjoyment. Little pain, ha ha"

Poached Pork Slices

1. 300 grams of tenderloin; one cabbage core; 150 grams of water-fat bamboo shoot slices; one egg white; a large bowl of pork rib soup (clear water is also acceptable); a large spoonful of starch; a small spoonful of cooking wine; a small handful of pepper; a small dried chili Hand; half head of garlic; 8 grams of green onions; 8 grams of ginger; one tablespoon of Pixian bean paste; edible oil; one spoon each of light soy sauce and soy sauce; appropriate amount of salt; 2 grams of sugar; 2 grams of chicken essence; 1 gram of chili noodles; 1 gram of pepper noodles; appropriate amount of coriander.

2. Add egg white, cooking wine, chicken essence, salt, sugar, starch, and light soy sauce to the sliced tenderloin, stir evenly, and let stand for more than 30 minutes.

3. Tear the cabbage into slices; mince the ginger; slice half of the green onion and half mince; mince the garlic and divide into two; wash the magnolia slices and soak in boiling water for later use.

4. Put no oil in a clean pot and stir-fry the peppercorns directly into a small fire to get a hemp fragrance.

5. Add the oil and chili and continue to fry for about 1 minute until the aroma is released.

6. Set aside and leave the bottom oil in the pot.

7. Stir the chopped green onion in the base oil, add the Chinese cabbage and stir-fry until soft.

8. Stir-fried cabbage is spread out on the bottom of a large bowl.

9. Stir the pepper and chili oil in a little, add Pixian bean paste and stir-fry to get the red oil.

10. Add green onions, ginger, and a portion of minced garlic, and stir fry for a fragrant flavor.

11. Pour the ribs soup and boil.

12. The pork slices poured into the pulp are quickly scattered and boiled.

13. When meat slice 8 is mature, pour magnolia slices and dark soy sauce, boil and cook, and season with salt.

14. Put it in a bowl and sprinkle the remaining portion of minced garlic, pepper noodles, and chili noodles.

15. Take out the fried chili and pepper and pour it on the surface, sprinkle with coriander, and start eating~~

Tips:
Affectionately "Jiao" to be:

1. The amount of pepper and chili should be adjusted according to your own ability to bear. The amount I made today is relatively small, and the taste is lighter.

2. Remember to remove the pepper seeds if you can’t eat spicy food

3. The side dishes can be according to your own preferences, bean sprouts, potatoes, dried tofu are all good

4. Remember to divide the minced garlic into two parts. Sprinkle another part after the pan is out to make it more fragrant.

5. The function of the egg white is to make the meat slices more smooth and tender, if you don’t put it on, you can add a little water and cooking oil in an appropriate amount.