Poached Pork Slices
1.
Wash the tenderloin, cut into large slices about 2-3mm thick, and wash away the blood. Add salt, sugar, and light soy sauce, stir well, add starch, stir and sizing until use. Boil the vermicelli under cold water and soak in cold water. Wash the cabbage and tear it into pieces
2.
Prepare the dried prickly peppers. Cut scallion into pieces diagonally, slice ginger, slice two garlic cloves, chop tempeh and Pixian watercress. 3 cloves of garlic mince, scallion, chopped green onion
3.
Stir-fry the cabbage with a little oil, stir-fry the vermicelli, add a little salt and stir-fry evenly and transfer to the bottom of the basin
4.
In a cold pan, fry the peppercorns over a medium-low heat until the peppercorns change color. Turn off the heat. Add the dried chilies and fry them with the remaining heat to change the color and remove them. Crush after cooling
5.
In step 4, stir-fry the scallion, ginger and minced garlic in the oil to create a fragrance, stir-fry the black bean curd with black bean sauce, add about 700ml of water, boil on high heat, slide in the sliced pork and beat. Bring to a boil for about 1-2 minutes, add salt, sugar, light soy sauce to taste, and pour on the cabbage vermicelli
6.
Sprinkle with pepper powder, chopped green onion, minced garlic and crushed pepper
7.
Bring a tablespoon of oil to boil, pour it on the chopped green onion and garlic to finish
Tips:
1. Wash the meat slices and don't pinch them dry, keep the moisture and grab the meat until it is tender;
2. Fry the pepper and chili for about 8 mature, because the oil must be splashed at the end.
