Super Tender and Smooth Boiled Pork Slices/shrimp Slices, Old People and Children Love to Eat, Hand Hammer Slices

Name: Super Tender and Smooth Boiled Pork Slices/shrimp Slices, Old People and Children Love to Eat, Hand Hammer Slices
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Tenderloin; 8 Prawn Crackers; Some starch; 2 tablets Sliced ginger; a small piece Hot pot bottom material; Some Bean Sprouts (Bottom Vegetable); Some Dried tofu (bottom dish); Some Green leafy vegetables (bottom vegetables)

by Annie is very virtuous

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This dish is suitable for all ages and has a smooth taste. You can try it from 80-year-old grandmothers to one or two-year-old babies~

I love boiled pork slices, but the homemade slices always feel a bit old, so the meat slices and prawn slices made by hand hammer are super tender this time. The preparation is simple and convenient, and it can be regarded as a quick meal~ it is also a good way to entertain the guests. Not inferior 😍

Ingredients

150g Tenderloin
8 Prawn Crackers
Some Starch
2 tablets Sliced Ginger
a small piece Hot Pot Bottom Material
Some Bean Sprouts (bottom Vegetable)
Some Dried Tofu (bottom Dish)
Some Green Leafy Vegetables (bottom Vegetables)

Super Tender and Smooth Boiled Pork Slices/shrimp Slices, Old People and Children Love to Eat, Hand Hammer Slices

1. Slice the meat and dip starch on both sides. Use a rolling pin to flatten it. Slowly beat it without too much force. The starch is slightly more to prevent sticking.

Super Tender and Smooth Boiled Pork Slices/shrimp Slices, Old People and Children Love to Eat, Hand Hammer Slices recipe

2. The number of meat slices that have been beaten exceeds the number.

3. Peel the shrimp and leave the shrimp heads fried in red oil (if you don't like the shrimp heads, don't leave it).
Cut the shrimp back in the middle, dip in starch, and flatten it with a rolling pin.

4. Now the meat and shrimp are ready

5. Put a little water in the pot, add the prawn slices and meat slices to the boil first, about nine seconds.

6. Prepare chopped green onion, minced garlic, chili, ginger, shrimp head, and hot pot base.
Pour oil into the pot, put the sliced ginger and shrimp heads into the pot, fry out the red oil, add the hot pot base (I used the butter hot pot base, which is very fragrant), add some boiling water after sautéing.
After the water is boiled, add salt, light soy sauce and chicken essence to taste. (Essence of chicken can be omitted)

7. Put the dried tofu, bean sprouts, and small greens into the cooked low soup. After it is cooked, remove it and place it on the bottom of the bowl.
Add the sliced meat and shrimp slices that have just been blanched in the soup and add them to the top of the dish for about ten seconds.
Sprinkle the prepared chili noodles, minced garlic, chopped green onion, and domestic hot oil on top of the meat, and the fragrant hand-hammered boiled pork slices are ready.

Tips:
When hammering the meat with a rolling pin, stick some starch when it feels a bit sticky. As long as the starch is dipped enough, it won’t stick.
Friends who don’t like shrimp heads can use the hot pot bottom to stir-fry the red oil directly.
If you don’t like chicken essence, you can use monosodium glutamate instead, or leave it alone, without affecting the flavor.