[sichuan Cuisine]: Poached Meat

Name: [sichuan Cuisine]: Poached Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lean Pork; Some Butter Lettuce; Some Shallots; Some garlic; Some starch; 2 tablespoons Pixian Doubanjiang; Some Peppercorns; 1 tablespoon Chili powder; 2 tablespoons Red oil; a little salt; a little Chicken Essence; 2 tablespoons Cooking Wine

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The seemingly complicated dish is actually very simple and easy to make. It does not require too much heat or knife skills. You only need to pay attention to a few details to make amazing boiled pork slices! "

[sichuan Cuisine]: Poached Meat

1. Cut the lean meat into large slices, add starch, a little cooking wine, and a little salt to marinate.

2. Remove the seeds of dried chili and cut into sections, scallions, chopped green onions, and mince garlic; mix Pixian bean paste, chopped chili, and chili oil for later use.

3. Pour oil into the pot, add the dried chili section and pepper fry over medium heat until it turns bright red, drain the oil and set aside.

4. Wash the lettuce and tear it into large pieces by hand.

5. Put the base oil of the fried chilies on the fire, heat to 60% of the heat, pour in the mixed chilies and stir-fry the red oil.

6. Add water and bring to a boil.

7. Put the lettuce in the pot and boil it.

8. Remove and put in a container for later use.

9. Put the marinated meat slices into the pot, spread them with chopsticks, and when the meat slices are boiled until they disperse and change color, add soy sauce, chicken essence, and sugar to taste.