Boiled pork slices

Overview

If I had to use one dish to prove where I come from, I would still like the poached series to prove it. Whether it's boiled fish or boiled meat slices, just hearing it makes people salivate, not to mention seeing the red chili oil and smelling the fragrant peppercorns. A bowl bigger than your head is brought to the table, and the sound of sipping oil and blowing hot air is the truest portrayal of a foodie. (Welcome to exchange more interesting kitchen stories, please add WeChat: EJM2467) Boiled vegetables are healthier than popular vegetables and braised vegetables. Because there is no long-term frying or high-temperature cooking, the soft, tender and fresh texture of the ingredients is retained, which is easy to digest. It is a relatively healthy cooking method. Why do Chongqing people love boiled vegetables so much? There is no doubt that they love its spiciness, softness and deliciousness. The meat is smooth and tender when you bite it; the dishes are crispy and flavorful. Whether it is the red color of the soup or the deliciousness of the ingredients, they are all good helpers with meals. Numb, spicy, fresh and fragrant are its biggest features. When you are tired of tea and rice, it is the most appropriate choice to have a plate of boiled meat slices to soothe your taste buds and stomach.

Tags

• hot dishes
• sichuan cuisine
• bean sprouts
• cabbage
• chili noodles
• cooking wine
• dried chili pepper
• egg
• old ginger
• onions
• oyster sauce
• pixian doubanjiang
• pork plum blossom
• starch
• garlic
• peppercorns
• salt

Ingredients

Steps

1. 1 Prepare all the raw materials in advance. For pork, choose plum meat with a tender texture. This will taste better

   

2. 2 Cut the plum blossom meat into thin slices, marinate with egg white, starch, appropriate amount of salt and cooking wine for 10 minutes

   

3. 3 Add the dried chili peppers and Sichuan peppercorns into the pot and stir-fry until fragrant. The fried chili peppers and Sichuan peppercorns will have a unique burnt aroma and a richer flavor.

   

4. 4 Chop the sauteed dried chili peppers and Sichuan peppercorns with a knife, but not too finely; cut the green onions into sections and cut the green onion leaves into flowers; mince the garlic; chop the old ginger and set aside

   

5. 5 Pour oil into the pot and heat it to 60%, add Pixian bean paste, minced ginger, and scallions into the pot and stir-fry

   

6. 6 When the color of the watercress turns deep and the red oil is produced, pour in an appropriate amount of water or fresh soup. Not too much water to avoid diluting the taste of the soup. Add an appropriate amount of oyster sauce and salt to taste

   

7. 7 After the water boils, put the prepared cabbage and bean sprouts into the pot, cook, take them out, and put them into the bottom of the bowl

   

8. 8 After the water boils again, put the meat slices into the pot, slide them apart with chopsticks to avoid sticking together, cook quickly over high heat for 3 minutes, take them out quickly and place them in a bowl lined with cabbage

   

9. 9 Spread the prepared dried chili noodles, sauteed chili peppers, peppercorns, and minced garlic on the meat slices, clean the pot, pour oil and heat until green smoke comes out, then pour it on the prepared chili noodles, sprinkle with chopped green onion and serve.