Squeaky Boiled Meat
1.
Remove the roots of the enoki mushrooms, loosen them, tear the round lettuce into slices by hand, mince the ginger, cut the pork loin into 3mm slices, and chop the Pixian bean paste.
2.
After the pork tenderloin is washed and sliced, add half of the salt, wrap in cornstarch, stir and marinate for 15 minutes.
3.
While waiting for the marinating, the pot is boiled dry without oil, and the peppercorns are dried in the hot pot to dry out the aroma.
4.
On a dry chopping board, use a rolling pin to grind into a dry powder.
5.
Pour a little vegetable oil in the pot, add two kinds of bean paste and general dried Chinese pepper powder at low temperature, stir-fry on medium heat until the red oil separates, add half of the sugar and all the soy sauce.
6.
You can smell the salty aroma of the sauce and the flavor of Chinese pepper. Add 200ml of warm water until the color of the soup is even. Turn to low heat and bring to a boil.
7.
Pour the round lettuce and enoki mushrooms into the soup, turn the heat to a boil.
8.
After boiling, add the marinated tenderloin slices one by one and keep the fire high to ensure that all the ingredients are quickly cut off.
9.
Cut off the pan, pour it into a heat-resistant container, cut the dried chili into sections, and spread the ground ginger, remaining salt, sugar, and dried Chinese pepper powder evenly on top. Make oil in the pan, heat it until the side of the pan just smokes, and quickly pour it on the dry ingredients of the meat slices, divide it three times, and pour the oil at high temperature. The dry ingredients are cooked, the aroma is overflowing, and the stirring is complete.
Tips:
1. After the prickly ash is dried and allowed to cool, it can be bottomed with plastic wrap, and then pushed back and forth with a rolling pin to crush it.
2. Wrap the tenderloin with cornstarch, without adding water, just stir in one direction until there is white paste on the surface of the meat slices.
3. Don't cut the tenderloin too thin, otherwise the tender texture of the boiled meat will be lost.
3. Put the enoki mushrooms first, and then the round lettuce. Lettuce is better cooked than enoki mushroom and should not be cooked for a long time because it loses its refreshingness. You can also leave it unboiled, and pour the soup on the lettuce at the end.
4. The meat slices must be separated, quickly, one by one, and directly pour them in. The soup is turbid, which also affects the taste.
5. If you like to eat more spicy, you can add dried chili in the process of frying the sauce, and do not put the oil in the end.
6. Try to ensure that all ingredients are cut off for a short time to ensure the final tender and smooth taste of the boiled meat.
