Spicy Poached Pork Slices

Spicy Poached Pork Slices

1. About 500 grams of pork tenderloin, appropriate amount of soybean sprouts and enoki mushrooms.

2. Pixian bean paste, Sichuan pepper and Sichuan pepper (the dark green one is I added a little pepper), green onion ginger, garlic slices. Another portion of shredded green onion, shredded chili, and minced garlic are used when preparing to drizzle hot oil.

3. Cut the tenderloin into 3 mm thick slices, and then sizing: add cooking wine, salt, pepper, sugar and stir well, then add about half of the egg white to stir evenly, then add about a small spoon of starch, stir evenly, and lock. To control the moisture of the meat, add a little salad oil at the end and mix well so that the meat does not stick when it enters the pot.

4. The pulped meat should stand for half an hour.

5. Soy bean sprouts and enoki mushrooms were fried in a low-oil pan until they are 80% cooked, put in a large bowl and set aside. Only add appropriate amount of salt when frying. (Enoki mushrooms taste more delicious than other vegetables)

6. Fry the peppercorns and dried chilies in an oil-free pot over a small fire until fragrant. Do not paste them, otherwise they will not fragrant. Take them out and let them cool for later use.

7. After the oil in the pot is hot, add 2 tablespoons of Pixian bean paste and stir-fry the red oil on low heat.

8. Then add the shredded green onion and ginger and garlic slices and sauté until fragrant.

9. Then you can season it, add cooking wine, sugar, salt, and pepper.

10. Add appropriate water and bring to a boil.

11. After the water is boiled, put the pulped meat slices into the pot.

12. After adding the meat slices, bring to a boil on high heat and turn to low heat for five minutes. Add chicken essence before cooking.

13. Pour the cooked pork slices into a large bowl containing bean sprouts and enoki mushrooms, sprinkle with shredded green onions, minced garlic and dried chili.

14. Place the previously fragrant peppercorns and dried chilies on the chopping board and use a knife to grind them into powder.

15. Sprinkle the crushed fragrant pepper powder and crushed pepper on the surface of the meat slices.

16. Heat oil in the pot, turn off the heat when it smokes, wait 3 seconds, and evenly pour the hot oil on the surface of the meat slices.

17. You're done with the spicy boiled pork slices!

Tips:

1. This dish Pixian Doubanjiang is essential, otherwise there is no red oil.

2. Fry the green onion and ginger for a while to make the fragrance fully come out.

3. The pepper and dried pepper should be fried crispy, and there is a strong hemp aroma when poured in hot oil, and the sprinkled pepper powder and pepper powder are the next best.

4 When sizing meat, the seasoning should be divided and opened according to the steps, instead of adding all at once and then grabbing, which will affect the taste of the meat.

5. You can also replace pork tenderloin with beef tenderloin, the taste will be more tender and smooth.