Name: Poached Pork Slices
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 400g cabbage; Some Rapeseed oil; 25g Pixian Doubanjiang; 2g salt; 5g Cooking Wine; 10g chopped green onion; 3g ginger; 15g Minced garlic; 5g Soy sauce; 10g Egg white; 5g corn starch; 0.5g White pepper; 5g Dried chili; 2g Dried pepper

Poached Pork Slices

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Boiled pork slices is a special Sichuan cuisine with complete color, fragrance and taste, which can be seen in restaurants all over the world.
This dish is mostly lean meat, and the meat slices are smooth and tender. The soup is spicy and fragrant, which is particularly appealing to the appetite. The base dish under the meat slices is also very tasty and especially greasy.
Although the boiled pork slices are delicious, it is more troublesome to make, so I often make them, but every time I make a big bowl, I can't even leave the soup in the end. The rice can be delicious. It's really too good. It's time to eat. The key is to make your own food and eat at ease, and don't worry about eating junk oil.

In addition, when buying meat, I usually buy more, first cut into small portions, and then put them in a fresh-keeping bag to seal them, and then put them in the refrigerator at minus 19 degrees and freeze them. Just take it out and thaw it.

Poached Pork Slices

1. Prepare the necessary ingredients

2. After washing the cabbage, tear it into small pieces by hand (only the leaves are taken, so that it will be easy to cook and taste good)

3. Tenderloin slices

4. Mix the meat slices with salt, cooking wine, white pepper, egg white, and cornstarch (preferably grasp it with your hands)

5. Prepare green onion, ginger, minced garlic, Pixian bean paste, pepper and dried chili

6. Stir fragrant pepper and chili in a frying pan and remove

7. Let it cool and become brittle, chop it with a knife

8. Stir the cabbage in a frying pan over high heat until it becomes soft, add a little salt and stir well

9. Put the fried cabbage into the bottom of the bowl and spread it out

10. Stir out the red oil in the bean paste over medium and low heat

11. Add green onions, ginger, and minced garlic to fragrant

12. Add light soy sauce and stir fry for a while

13. Pour two bowls of water, the amount of water can cover the meat slices

14. After the water in the pot is boiled, continue to cook for 2 minutes to filter out the residue (you can ignore this step if it is troublesome)

15. Put in the meat slices, not all at once, so the meat slices should not be scattered

16. Skim the foam after boiling

17. Turn off the heat after the meat slices are cooked and white

18. Pour the soup into the cabbage bowl, and sprinkle the chopped green onion, minced garlic, and chopped pepper and chili on the meat slices

19. Pour rapeseed oil into the pot and heat until it smokes

20. Pour the hot oil evenly on the chili, pepper and green onion to stimulate their aroma again, so you can eat it

Tips:
1. Don't cut the meat slices too thinly, a bit thicker and taste good
2. Vegetables such as cabbage, pea sprouts, lettuce, etc. can be used as the base dish
3. The incense made from rapeseed oil, if not available, other edible oils can be used