Sour Soup Pork Slices

Name: Sour Soup Pork Slices
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Lean meat; 1 piece Bean curd; 1/2 cabbage; 1 piece Green and red peppers; 1 small piece ginger; 4 Pickled peppers; 3 cloves garlic; 1/2 bowl Pickled pepper water; A few pepper; 2 tablespoons Yellow Bell Pepper Sauce; 2 tablespoons Cooking Wine; 1/2 bowl White vinegar; a little starch; Some Cooking oil; a little salt

by Shimizu Shark's Fin Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I made this sour soup pork slices but it is very grounded! The meat is pork slices, and whatever dishes you have at home, you can put whatever dishes you have, so as long as you are greedy for a while, and want to have something exciting and refreshing, I will cook sliced pork in sour soup, which is very, very sour and not greasy.

In fact, I prefer to drink this sour and spicy soup for this dish.

I didn't do it less this summer, and friends who like it can give it a try.

Today’s sour soup pork slices are made more delicious because of the addition of a piece of "Stew Special Thick Soup Bao".

Sour Soup Pork Slices

1. Cut the pork into thin slices (the thinner the better), put it in a bowl, add cooking wine, salt, starch, and ginger, and let it stand for 20 minutes to taste. Shred the cabbage and shred the bean curd.

2. Bring water to a boil, add a little salt, and blanch the cabbage and bean skins respectively and remove them. Put the marinated meat slices in the pot and blanch them. After the pot is boiled, blanch them for 1 minute and remove them. If it's moist, rinse it with hot water

3. Put the blanched vegetables into a deep dish, chop ginger, garlic, slices, pickled peppers, green and red peppers, respectively, chop them into a wok and heat up the oil, saute the peppers, add ginger, garlic, pickled peppers, green red peppers and stir fry until fragrant

4. Pour in about 2 tablespoons of yellow bell pepper sauce and fry out the oil, then add appropriate amount of water and pour in the pickled pepper water and white vinegar respectively

5. Then add a piece of special thick soup treasure for stewing, add a little salt according to your own feeling, wait for the water in the pot to boil, put in the blanched meat slices, wait for the pot to boil again and cook for a minute, then turn off the heat, and serve Just put it in a deep dish with cabbage and bean skin, or pour the vegetables into the pot and cook for a while.

6. carry out

7. It smells so good

Tips:
The amount of pickled pepper water, white vinegar and yellow bell pepper sauce can be adjusted according to your own preferences. Because the yellow bell pepper sauce and pickled pepper water are relatively salty, the salt should be tasted salty before putting it.