Sichuan Style Hot Pot Bottom Plate Boiled Pork Slices
1.
Thinly sliced tenderloin and set aside
2.
Add cooking wine, soy sauce, salt, starch egg whites to the meat slices and marinate for 15 minutes.
3.
The fungus is cooked in boiling water and cooked in a small pot ready to be served.
4.
Wash the cabbage and control it to dry...Tear it into large pieces...
5.
Add a little base oil to the pot...Add the cabbage and stir fry until it comes out...Superimpose on top of the fungus and set aside...
6.
Add oil in a hot pot...scallion until fragrant...Add the solidified red oil cubes from the Sichuan hot pot bottom to the pot and fry to melt the flavor (the amount is added according to the taste
7.
Add appropriate amount of broth or boiling water to boil
8.
Pour the boiling spicy soup in a small pot with fungus and cabbage and continue heating...
9.
After boiling again, add the marinated meat slices...the meat slices will become cooked after a little blanching
10.
After the meat is cooked, add the chopped green onion and minced garlic...In a separate oil pan...Fry the peppercorns until fragrant...Pour hot oil on the whole bowl of vegetables...You can serve it with a sizzle
Tips:
The hot pot base itself has salt...so the salt must be mastered...If the base is spicy, you don’t need to add dried chili noodles.
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