Spicy and Fragrant [sichuan-flavored Boiled Pork Slices] Detailed Explanation

Name: Spicy and Fragrant [sichuan-flavored Boiled Pork Slices] Detailed Explanation
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Before the meat; Some Baby dishes; Some Pleurotus ostreatus; Some starch; Some Doubanjiang; Some Chili powder; Some Dried chili; Some Pepper seed; Some garlic; Some ginger; Some Chopped green onions; Some Skinless fat; Some Soy sauce; Some pepper; Some Chicken Essence; Some Egg white

by Delightful food temptation

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Please take a detour for the authentic school. I have a hundred flavors and a hundred customers. I only pay attention to the words spicy and delicious, and do not pursue the ultimate.

Pork contains vitamin B1. If you eat meat with a little garlic, you can extend the time that vitamin B1 stays in the human body. This has an important role in promoting blood circulation, eliminating physical fatigue as soon as possible, and enhancing physical fitness.
Pepper seed oil also contains 90% of unsaturated fatty acids, which has the effects of softening blood vessels, dredging collaterals and promoting blood circulation, strengthening brain and improving intelligence, and can effectively prevent cardiovascular and cerebrovascular diseases. "

Spicy and Fragrant [sichuan-flavored Boiled Pork Slices] Detailed Explanation

1. Fill in the right amount of meat before (many authors recommend using tenderloin, and experience tells me that tenderloin is hard when it is in the pan), cut into thin slices, and the slices should be larger. Cut the front meat as thinly as possible, without sizing, and the taste is much better. Add an appropriate amount of salt to stick it with your hands, and marinate for 5 minutes to make the meat delicious. Then add half an egg white, an appropriate amount of sweet potato starch, and an appropriate amount of light soy sauce. Grab the stick again and set aside.

Spicy and Fragrant [sichuan-flavored Boiled Pork Slices] Detailed Explanation recipe

2. Baby cabbage, remove the cabbage, and cut each tree into 8 pieces. After boiling the water, add baby cabbage thoroughly. The boiled water can remove the green and astringent taste of baby cabbage. After it is thoroughly dried, remove it into cold water and remove it from cold water. Remove the squeezed water and set aside.

3. Pluck the oyster mushrooms one by one. Don't have any sand on the roots. Wash them and squeeze out the water for later use.

4. An appropriate amount of chopped bean paste; an appropriate amount of chili powder; an appropriate amount of dried chili; an appropriate amount of pepper seeds; an appropriate amount of minced garlic; an appropriate amount of minced ginger; an appropriate amount of chopped green onions; an appropriate amount of skinless fat.

5. After the pot is heated, add dried chilies, stir-fry on low heat, dry the water, and fry until fragrant. It can be judged by the sound whether the pepper is fried or not. After the pepper is fried and dried, the pepper seeds are added, and they are fried and fragrant together. Whether or not the pepper is fried or fragrant is also judged by the sound. Stir-fry, pour it out, put it into a flour mixer and break it (it is recommended not to break it into flour, when you eat it, it is more fragrant than flour), then pour it into a bowl and set aside.

6. Heat the pot, add skinless fat, and refine the lard on medium heat. Then pour in the minced garlic and ginger and stir-fry until fragrant. After sautéing, pour in the appropriate amount of dried chili powder and bean paste, and fry the water in the bean paste and fry until fragrant. Whether the bean paste is fragrant or not is very important to the quality of the dish.

7. After sautéing fragrant, pour the green onions and the mushrooms, turn to high heat, stir fry, and fry the water vapor of the mushrooms. The mushrooms mainly play a role in improving the freshness of the soup. After frying in water, add a small amount of broth (which brings out the juice and umami flavor of oyster mushrooms, as well as the fragrance of green onions) and sauté. After sauteing, add appropriate amount of broth, cover the pot and bring to a boil on high heat, reduce to low heat and simmer for 15 minutes.

8. After 15 minutes, filter out the residue in the pot, add appropriate amount of soy sauce, pepper, and chicken essence to the pot. Finally, add baby vegetables, remove it and place in a bowl after the taste. Spread in the meat slices. After the soup is boiled, while pushing, pour in an appropriate amount of cornstarch water until the consistency is appropriate.

9. When the consistency of the soup is right, turn off the heat, remove the meat slices and put them in a bowl, pour the soup in the bowl, sprinkle with minced spicy pepper, add appropriate amount of chili knots and chopped green onion, and finally pour a spoonful of boiling oil. .

10. Finished picture

Tips:
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