Poached Pork Slices

Name: Poached Pork Slices
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork Plum Meat; 30g Pixian Douban; 5g ginger; 5g garlic; 5g Sugar; 20g Chili noodles; 5g Pepper noodles; 1000g Fresh soup; 50g (yard meat) Sweet potato flour; 5g salt; 5g Red pepper; 10g Chili Festival; 5g Small green onion

by Ingenuity inheritance

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Boiled pork slices is a famous home-cooked dish in Sichuan cuisine. It originated in Chongqing. Later, the famous Zigong chef Fan Ji'an innovated boiled pork slices with outstanding flavor. Because the meat slices are not oiled, they are cooked in water, hence the name boiled meat slices.
Features: meaty, 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, which perfectly embodies the characteristics of hemp, spicy, fresh, fragrant and hot in Chongqing cuisine. "

Poached Pork Slices

1. Cut the plum meat into thin slices of about 5 mm.

2. Add salt, sweet potato flour, appropriate amount of water and mix well.

3. Heat oil in a pot to 60% heat, add Pixian Douban, ginger, garlic, and sauté until fragrant.

4. Add fresh soup, sugar, pepper, and boil on high heat.

5. Add the well-coded meat slices and cook them to change color. Be careful not to stir the meat slices after they are placed in the pan to avoid loose powder.

6. After the meat is cooked, put it in a container and sprinkle the surface with chili noodles and pepper noodles.

7. Put appropriate edible oil in the pot and heat to 90% oil temperature, add the chili knots and red pepper.

8. After the aroma comes out, pour it on the dish immediately.

9. Sprinkle with chopped green onion and prepare it into a dish.

Tips:
1. The sweet potato flour and meat must be mixed well when stirring. There should be no granular residue of sweet potato flour. Do not add too much water. It will easily loose powder when the pan is wet, and the meat slices are not smooth enough to eat.
2. If there is no fresh soup, you can use water and chicken essence to blend.
3. Don't stir the meat when it is boiled in the pot, wait for it to change color and stir until it is cooked.
4. The purpose of pouring the oil from the pot is to increase the fragrance. At high oil temperature, the pepper, pepper, and the color change will be poured on the dishes immediately. The action must be fast, and the dishes will be battered if they are slow, but the dishes will taste bitter and astringent.