Boiled pork slices
Overview
Boiled pork slices is a traditional Sichuan dish. It is called boiled pork slices because the meat slices are cooked in water without being oiled. The meat is spicy, soft and easy to chew. When eaten, the meat is tender, the vegetables are fresh, the soup is red and shiny, and the spicy flavor is strong. It is best served with rice. It is one of the home-cooked delicacies in Sichuan and every household can make it. The characteristics of boiled water are numb, spicy, fresh, fragrant and hot. This dish is a good choice for those who eat spicy food
Tags
Ingredients
Steps
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Buy fresh ones. For this dish, you can choose pork, beef tenderloin and plum strips.
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2Cut into 1cm thin slices. The slices I cut were large in size, and big foodies don’t like small slices of meat.
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Add cornstarch, black pepper, egg white, salt and cooking wine to the meat slices, mix well and marinate for preparation.
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Remove the roots from the bean sprouts and wash them. Wash and cut into thin strips.
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Boil water in a steel pot and blanch the bean sprouts.
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Place the blanched bean sprouts into a plate.
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Heat oil in a pan, add Sichuan peppercorns, ginger, and chili peppers and stir-fry over low heat. When fragrant, add bean paste, chili sauce, and five-spice powder and stir-fry until fragrant, then add water. After boiling, add appropriate amount of chicken essence to taste.
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Continue to bring the soup to a boil over high heat. Add the meat slices and quickly stir them up with chopsticks. After a few seconds, immediately remove from the pot and pour into a bowl. (This is a very important step. Be quick, otherwise the meat will be old.) After turning off the heat, the foodie smelled the aroma and couldn’t wait to take off the chopsticks before the pot was even started.
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Sprinkle the dried chilies and Sichuan peppercorns on the surface of the meat slices, burn a little hot oil, pour it on the Sichuan peppercorns and chili peppers, and hear the "sizzling" sound, exuding a spicy aroma. Let’s get started
