New style boiled pork slices

Overview

Introduction: Boiled pork slices is a famous dish in Sichuan cuisine. It is characterized by its spicy, spicy, fresh and fragrant taste. The meat slices are smooth and tender, and the vegetarian dishes are crispy and fragrant. Because the last step is to pour hot oil on the minced garlic, sea pepper noodles, and Sichuan pepper noodles, it is not only squeaky but also fragrant. The combination of red soup, green onions, white garlic, and green vegetables is also the reason why Zhengdao Sichuan's famous dishes have all the colors, aromas, and flavors. In addition, this dish is famous for its The cooking method of meat slices is boiling. In the past, pork was tender and smooth after boiling. However, with the extensive use of feed hormones, the pork purchased by ordinary people in our homes is no longer suitable for boiling. After boiling, the meat slices still have the smell of pork. The masters of Chengdu Shuimu Huating do not blindly follow the traditional and authentic methods. They use other methods to process the meat slices based on the local ingredients themselves. The improved new style boiled meat slices are more suitable for us ordinary people to make and are more delicious! (The production venue for this dish is kindly provided by Chengdu Shuimu Huating)

Tags

• hot dishes
• chicken powder
• dried sichuan peppercorns
• dried sea pepper
• egg white
• garlic sprouts
• lettuce
• oil
• old soy sauce
• pepper noodles
• pixian doubanjiang
• pork tenderloin
• sea pepper noodles
• water starch
• chopped green onion
• minced garlic
• salt

Ingredients

Steps

1. 1 Cut garlic sprouts into sections with a diagonal knife

   

2. 2 Take only half of the lettuce with leaves and cut into sections

   

3. 3 Tenderloin slices

   

4. 4 Add a little dark soy sauce to the tenderloin (do not add salt), a little chicken powder, a little cooking wine, mix well and add a little egg white, and finally add a little water starch.

   

5. 5 Heat the pot, add a little oil, add a little peppercorns and dried sea pepper.

   

6. 6 As soon as the dried sea pepper comes out of the pot, add the lettuce to prevent the dried sea pepper from turning black in color if the oil temperature is too high.

   

7. 7 After the lettuce changes color, add the garlic sprouts and stir-fry evenly, add a little salt, a little chicken powder, and set aside.

   

8. 8 Add 200G of oil to the pot (actual consumption: 10G), cook until 8 is mature, and a lot of smoke comes out of the pot

   

9. 9 You can turn off the heat when making it at home

   

10. 10 Slice the battered meat and slide it open with chopsticks

    

11. 11 Slice the battered meat and slide it open with chopsticks

    

12. 12 Leave 50G of oil. Since the oil temperature of the pork slices is relatively high, just turn on low heat and stir-fry with Pixian bean paste (you can control the amount of Pixian bean paste yourself. I personally prefer the "Dandan brand" with bright red color. You need to slaughter it before use and chop it into a fine paste). Don't use low heat! !

    

13. 13 When the color of Pixian Douban turns bright red, add the meat slices that have just been smoothed, stir-fry evenly, add a little boiling water, and finally add a little water starch and serve

    

14. 14 Place the fried vegetables on the bottom of the bowl and pour the fried meat slices on top

    

15. 15 Spread Sichuan peppercorn noodles, sea pepper noodles, minced garlic, and chopped green onion on the surface in turn, then cook 50G of 80% hot oil in a pot, and pour it on the dish. This traditional Sichuan dish, boiled pork slices, modified by Master Shuimu Huating of Chengdu, is done!