[sichuan] Poached Pork Slices

Name: [sichuan] Poached Pork Slices
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 4-5 Pleurotus eryngii; A few pieces ginger; A small amount pepper; Some star anise; 3 pcs garlic; Some Dried chili powder; Some pepper powder; A small amount starch; A tablespoon Pixian Douban; Some Rapeseed oil; A small amount salt; Some Shanna

by Tong Gago

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

According to legend, during the Northern Song Dynasty, in Zigong, the salt capital of Sichuan, the salt field had a unique landscape at that time. It was powered by tens of thousands of buffaloes, driving the crank around the clock to extract brine. Whenever a cow is eliminated, a delicious meal for the salt workers comes. The salt workers slaughtered the cattle, sliced the meat, cooked them with pepper and chili in salt water, dipped them with readily available salt and a little chili noodles, and tore slices of beef as the staple food. This is the most primitive Boiled beef. Later, famous chef Fan Ji’an from tribute used mala tang as a technique to suppress the smell, creatively boil various condiments and beef slices in one pot, and add double pepper oil refined from sea pepper and Chinese pepper to the soup, and seal it with boiling oil. The method keeps the dishes cold within one hour, thus creating a smooth and tender taste, combining hemp, spicy, fresh, fragrant, and hot. Therefore, boiled beef has become a traditional folk dish.

The boiled pork slices I made today follow the method of boiled beef. This dish does not have high demands on heat and knife skills. It is super delicious and can be easily done at home. This dish is especially suitable for eating in winter, because it will warm you up after eating it. Boiled pork slices are also a reserved dish for Sichuan people’s New Year dishes, and it’s prosperous for the New Year! "

[sichuan] Poached Pork Slices

1. Prepare materials

2. Add a little seasoning salt to the pork and marinate for 20 minutes.

3. Boil half a pot of water in a pot, add pleurotus eryngii after the water is boiled, and cook for 3 minutes.

4. Spread the cooked eryngii mushrooms on the bottom of the bowl.

5. Add a small amount of starch and stir well.

6. Wash the pot, pour the oil and cook until 7 is ripe, add the pepper, ginger, garlic, star anise, and yamana.

7. Add Pixian bean paste and stir fry for a fragrant flavor.

8. Pour in the right amount of water.

9. After the water is boiled, use chopsticks to hold the meat slices and put them down one by one.

10. Use chopsticks to open it and turn off the heat when it is cooked.

11. Pour the soup with meat into a bowl with eryngii mushrooms (you can replace the part of the dish as you like, I prefer loofah and enoki mushrooms, lettuce and bean sprouts are also good)

12. Wash the pot again, boil a little oil, turn off the heat when the oil is turned on, sprinkle chili powder and pepper powder in the bowl, and then quickly drizzle the oil on the noodles. The noodles are very important. The oil must be brought to a boil , But if the oil is too hot, the chili powder will mash, so there is a time difference of about 30 seconds after turning off the heat. Pour the hot oil into the bowl, and the chili powder and pepper powder are squeaked immediately by the oil, and the fragrance is strong.

13. Even if I was sweating profusely, I couldn't stop putting it in my mouth one piece after another. It was numb, spicy, fresh, fragrant, hot, delicious and visible.