Poached Pork Slices

Name: Poached Pork Slices
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g pork; 200g Soy sprouts; 200g Chinese cabbage; Some sesame oil; A short paragraph Cinnamon; 1 piece clove; 1 piece Egg white; Some salt; a little Chicken Essence; Some Corn oil; 1 spoon Pixian Doubanjiang; 10g Sugar; 1/3 segment shallot; 3 slices ginger; 1 piece pepper; 1 piece Amomum

by Bottle 1318

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Boiled pork slices is a new and famous dish of the Han nationality. It originated in Chongqing and developed in the southwest. It is a famous home-cooked dish in Chongqing and Sichuan cuisine. It originated in the 1930s when the famous Zigong chef Fan Jian (1887-1982) 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. Today is also the first attempt.

Poached Pork Slices

1. Wash the cabbage

2. Wash soy sprouts

3. Boil in hot water

4. Remove after boiling in hot water

5. Cut the pork tenderloin into thin slices and add starch, chicken essence, salt, and egg white to mix well

6. Grab well and marinate for 5 minutes

7. Green onion, ginger, garlic, pepper, cinnamon

8. Pour corn oil, sesame oil and sesame oil into the pot to heat, add Pixian bean paste to a boil, then put the meat slices in the pot and cook for a few minutes, not too long, or the meat slices will get old.