Sour Soup Pork Slices

Name: Sour Soup Pork Slices
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Water spinach; 200g Pork (lean); 1 spoon salt; 1 spoon Rice wine; 1 spoon pepper; piece ginger; 2 tablespoons Hainan Yellow Lantern Chili Sauce; 30g Pickled Wild Sansho; 10g Fish sauce; A Shallots; 3 pcs Green and Red Hot Peppers; 1 tablespoon Red vinegar

by Heart clear as water and pale as clouds

4.6 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Some time ago, the old girl brought a few bottles of yellow lantern chili sauce from Hainan. I always used it as a dipping sauce. At first, I thought this yellow lantern pepper was made of yellow bell peppers sold in the market, let alone Xiaoyun didn’t tell you. Oh! The taste of this yellow light pepper is really not ordinary spicy, even Xiaoyun, who is not hot and unhappy, has spicy ears buzzing, but I still want to eat it... Some friends said that you can use yellow light pepper sauce. Cooking? For example, the fat beef, pork, beef, pork loin, etc. that everyone likes to eat, it should be good to use yellow light pepper sauce as a seasoning. Today I have been thinking about it for a long time and I don’t know what to cook. Suddenly I have the idea why not make the sour soup fat beef. Improve, replace the fat beef with pork slices, so that you can eat it anytime you want to eat. You don’t need to go to the supermarket to sell the fat beef. So this dish I shared today is the very popular dish in the restaurant, "Sour Soup Fatty". The modified version of "Niu" [Sour Soup Pork Slices], Xiaoyun likes to cook it at will, so it is convenient and fast, and there is no need to look for ingredients to make a dish. This is how the food is, you may be able to give you some with a random mix Little surprise! ! You can also replace the sliced meat with beef. The sour soup is the most important part of this dish. The seasoning of the soup should be just right.

Sour Soup Pork Slices

1. Preparation materials: pork lean, sharp pepper, wild san pepper, green onion, ginger

2. Separately chop the pickled mountain pepper and cut the green and red small peppers into circles. Chop the shallots and cut them with a knife for later use

3. Slice the lean pork meat, add salt, white pepper, and rice wine, mix well, marinate for about 15 minutes, wash the spinach and control the moisture

4. Add water to the pot, boil, add water spinach and boil it

5. Remove the controlled water and put it into the container

6. Add fresh water to the pot, boil, add the marinated pork slices and blanch until the meat changes color, then remove

7. The blanched meat slices are placed in a container with water spinach

8. Heat the wok, add the oil to heat after the pan is hot, pour in the minced ginger and wild pepper

9. Then add 2 spoons of yellow chili paste, pour 10ml of rice wine on the side of the pot, then pour the broth or water to boil

10. Season with salt, pepper, fish sauce and big red vinegar

11. Finally, put in the sliced pepper rings and cook for 20 seconds. Turn off the heat. Pour the soup into the container, and finally sprinkle with chopped green onions. (When pouring the soup, you can use a colander to filter out all the impurities, so that the color of the soup is better. Xiaoyun uses a colander to filter, and then puts some of the filtered seasoning on the noodles, so that the table is better!)

Tips:
1. The pork can be replaced with beef tenderloin slices that are freshly sliced by themselves, which are equally tender.
2. If you like a heavier hot and sour taste, you can increase the amount of vinegar and yellow bell pepper. Use yellow wild pepper to taste better, sour and appetizing. Gray-green wild pepper tastes salty and fresh, so it's not suitable for use. Let's make this beef with sour soup, otherwise the sourness will not be enough and the salty taste will be too strong.
5. As side dishes, you can use enoki mushroom, shredded lettuce, bean sprouts, vermicelli, lettuce, loofah, fungus, whatever you like.