The five-star dish at the family banquet [Pork Slices in Sour Soup] is spicy and sour and refreshing

Overview

On weekends, I would gather with friends and family for a family dinner, walk around each other, cook something delicious to reward myself for the hard work, walk around with my family and look around, and it might be more fun to sit down, have a meal and chat together. Some time ago, my sister brought several bottles of yellow lantern chili sauce from Hainan. I always used it for dipping in the sauce. At first, I thought the yellow lantern pepper was made from the yellow peppers sold in the market. Don’t say Xiaoyun didn’t tell you! The taste of this yellow bell pepper is really not that spicy. Even a person like Xiaoyun, who doesn't like spicy food, has ears buzzing because of the spicy food, but he still wants to eat it... A friend said that you can use yellow bell pepper sauce to cook? For example, everyone likes to eat fat beef, pork, beef, pork kidneys, etc. It should taste good when cooked with yellow bell pepper sauce. Today, I have been thinking hard for a long time and don’t know what to cook. Suddenly I have an idea, why not improve the fat beef in sour soup and replace the fat beef with pork slices. In this way, you can eat it anytime you want, without having to go to the supermarket to sell fat. It’s awesome, so the dish I’m sharing today is an improved version of the restaurant’s popular dish Sour Beef in Sour Soup [Pork Sliced in Sour Soup]. Xiaoyun likes to pick it up casually when cooking. It’s convenient and fast, and you don’t have to go out to find ingredients to make a dish. Food is like this, and a random combination may give you some surprises! ! You can also replace the meat slices with beef. The sour soup is a crucial part of this dish. The seasoning of the soup should be just right.

Tags

• hot dishes
• appetizers
• home cooking
• common dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• big red zhejiang vinegar
• ginger powder
• green and red peppers
• hainan yellow lantern chili sauce
• lean pork
• oil
• pickled wild sansho pepper
• rice wine
• fish sauce
• green onions
• pepper
• salt
• water spinach

Ingredients

Steps

1. 1 Preparation materials: lean pork, hot pepper, wild pepper, green onion, ginger

   

2. 2 .Chop the soaked sansho peppers into small pieces and cut the green and red peppers into rings. Chop the shallots finely and set aside

   

3. 3 Slice the lean pork, add salt, white pepper, and rice wine, mix well, and marinate for about 15 minutes. Wash the water spinach and drain it

   

4. 4 Add water to the pot, bring to a boil, add water spinach and blanch until cooked,

   

5. 5 Remove the water and put it into a container

   

6. 6 Add new water to the pot, bring to a boil, add marinated pork slices and blanch until the meat changes color, then take it out,

   

7. 7 Place the blanched meat slices in a container with water spinach

   

8. 8 Prepare the Yellow Lantern Chili Sauce

   

9. 9 An appropriate amount of red Zhejiang vinegar or white vinegar. (I prefer Zhejiang vinegar because of its delicious taste. If you don’t have it at home, just use white vinegar instead)

   

10. 10 Heat the wok. When the pan is hot, add oil and add in minced ginger and wild pepper and stir-fry for a while

    

11. 11 Add 2 tablespoons of yellow chili sauce, pour 10ml of rice wine on the side of the pot, then pour in broth or water and bring to a boil

    

12. 12 Season with salt, pepper, fish sauce and red vinegar, add the cut pepper rings and cook for 20 seconds, turn off the heat, pour the soup into a container, and sprinkle with chopped green onions. (When pouring the soup, you can use a colander to filter out all the impurities, so that the color of the soup will look better. Xiaoyun just used a colander to filter it, and then put some of the filtered seasoning on the noodles, so that it will look better when served!)