【Sichuan】Boiled Pork Slices

Overview

It is said that during the Northern Song Dynasty, in Zigong, the salt capital of Sichuan, the salt field at that time had a unique scenery. Thousands of buffaloes were used as power to pull turning wheels day and night to extract brine. Whenever a cow is eliminated, a delicious meal for the salt workers arrives. The salt workers slaughtered the cows, sliced the meat, cooked it in salt water with Sichuan peppercorns and chili peppers, dipped it in readily available salt and a little chili powder, and tore off pieces of beef as the staple food. This is the most primitive boiled beef. Later, Fan Ji'an, a famous chef from Rigong, used Mala Tang as a technique to suppress the fishy smell. He creatively cooked various seasonings and beef slices in one pot, and added double pepper oil made from sea pepper and Sichuan peppercorns to the soup. He used boiling oil to seal the dish so that it would not cool down within an hour, thus creating a smooth and tender texture that was numb, spicy, fresh, fragrant and hot. Boiled beef became a traditional folk dish. The boiled pork slices I made today followed the method of boiling beef. This dish does not require high heat or knife skills. It is super delicious and can be easily cooked at home. This dish is especially suitable to eat in winter, because after eating it, your whole body will warm up. Boiled pork slices are also a preserved dish for Sichuan people, so you can celebrate the New Year with great success!

Tags

• hot dishes
• sichuan cuisine
• dried chili powder
• garlic
• king oyster mushroom
• pixian douban
• pork tenderloin
• rapeseed oil
• shannai
• sichuan pepper powder
• star anise
• starch
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add a little seasoned salt to the pork and marinate it for 20 minutes.

   

3. 3 Boil half a pot of water in a pot. When the water boils, add king oyster mushrooms and cook for 3 minutes.

   

4. 4 Spread the cooked king oyster mushrooms on the bottom of the bowl.

   

5. 5 Add a small amount of starch and mix well.

   

6. 6 Clean the pot, pour oil and heat until cooked, add peppercorns, ginger, garlic, star anise and kaempferol.

   

7. 7 Add Pixian bean paste and stir-fry until fragrant.

   

8. 8 Pour in appropriate amount of water.

   

9. 9 After the water boils, use chopsticks to pick up the meat slices and put them down one by one.

   

10. 10 Use chopsticks to cut open and turn off the heat once cooked.

    

11. 11 Pour the soup with meat into a bowl with king oyster mushrooms (the vegetables can be replaced as you like, I prefer loofah and enoki mushrooms, lettuce and bean sprouts are also good)

    

12. 12 Wash the pot again, burn a little oil, turn off the heat after the oil boils, sprinkle chili powder and Sichuan pepper powder in the serving bowl, and then quickly drizzle the oil on the noodles. This part of drizzling the noodles is very important, the oil must be boiled, but if the oil is too hot, the chili powder will burn out, so there will be a time difference of about 30 seconds after turning off the heat. Pour the hot oil into the bowl, and the chili powder and Sichuan peppercorns will be immediately immersed in the oil and fried with a squeaking sound, giving them a strong aroma.

    

13. 13 Even if I'm sweating profusely from the spicy food, I can't stop putting slices into my mouth one after another. It's numb, spicy, fresh, fragrant, hot, and visibly delicious.