Boiled pork slices

Overview

Boiled pork slices are one of the most representative home-cooked dishes in Sichuan cuisine. Although I am not from Sichuan, I was fortunate to have spent the best four years of my life in Chengdu, a city known for its leisure, and I have a deep attachment to the comfortable life and Bashi cuisine there. The characteristic of Sichuan cuisine is its spicy aroma. Red oil and Sichuan peppercorns are almost indispensable to Sichuan cuisine. Maybe many friends who are not used to spicy food will find it too spicy. But once you get used to it, you will really have an inseparable attachment. You will be at the top of the mountain, and you will have a panoramic view of the mountains. I want to use this sentence to describe the strong taste of Sichuan food. When I first started eating Sichuan food, I would be cautious, lest I step on a landmine (Sichuan peppercorns, sometimes people call it a landmine) if I don't pay attention. My mouth would feel like it was fried. After slowly getting used to it, I always felt that other flavors were not hot and exciting enough. I haven’t made boiled pork slices in a long time. This dish is relatively complicated. Usually, most office workers hope to have delicious food. Yes, I worked all day long from leaving early to returning home late, plus the time spent on the road. It's usually dark when I get home from get off work in the evening. When you are tired, you can't wait to find a hanger to hang your body, let alone mess around with the pots and pans in the kitchen. But on weekends, you can find some time to relax. In addition to replenishing sleep and restoring physical strength, going out for a run, visiting the supermarket...cooking a few exquisite and delicious dishes for yourself and your family at home is also a good way to relax. Boil the meat slices in water and cook them hot. It’s delicious!

Tags

• hot dishes
• common dishes
• children
• old man
• sichuan cuisine
• dinner with friends
• winter recipes
• dinner
• cabbage
• chicken essence
• cooking wine
• dried red pepper
• egg
• garlic
• lean pork
• light soy sauce
• oil
• onions
• pixian douban
• sesame oil
• soybean sprouts
• starch
• white sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Cut the lean pork into thin slices. (A thin slice about 4 cm long and 2 cm wide can be frozen and cut into regular shapes better)

   

2. 2 Crack the eggs one at a time into the bowl.

   

3. 3 Egg yolk and white are completely separated. Beat the egg whites.

   

4. 4 The egg yolk and egg white are completely separated. Beat the egg whites.

   

5. 5 Add cooking wine, salt, egg white, and starch to the meat, stir and marinate for more than half an hour.

   

6. 6 Wash and cut the cabbage into sections, drain and set aside.

   

7. 7 Wash and drain the bean sprouts and set aside.

   

8. 8 Finely chop the garlic.

   

9. 9 Add salt and sesame oil, mix well and set aside. (This step is my homemade garlic method. Make more and seal it in a glass bottle to keep it for a long time. A little more salt and sesame oil will also be needed)

   

10. 10 Cut the green onions into sections and mince the ginger into fine pieces or thin strips.

    

11. 11 Prepare dried red pepper and Sichuan peppercorns. Cut dry red pepper into small pieces.

    

12. 12 Heat oil in a pot, add Sichuan peppercorns (Sichuan Dahongpao peppercorns are the best) and dried peppercorns, simmer over low heat and then fry over high heat until almost black. (For this step of frying peppercorns and chili oil, use cold oil in a cold pan, so that the oil will be more flavorful)

    

13. 13 Prepare two small bowls and carefully separate the oil, fried withered peppercorns and dried peppercorns. Divide between two bowls.

    

14. 14 Wash the knife handle, chop the fried Sichuan peppercorns and dried peppers and set aside.

    

15. 15 Heat the pot and pour in the oil drained from the frying in step 12. Pour in the cabbage and soybean sprouts, add a little salt (note that it is a little salt, salt will be added to the broth later)

    

16. 16 Fry until seven or eight layers cooked and put in the bottom of a bowl and set aside. (Don’t overcook it, there will be a heating process after pouring the hot soup into it)

    

17. 17 Heat the pot again and pour in the fried oil. Add minced ginger, bean paste, sugar and hot oil, stir-fry until fragrant, then add water. Bring to a boil, add light soy sauce and salt.

    

18. 18 Heat the pot again and pour in the fried oil. Add minced ginger, bean paste, sugar and hot oil and stir-fry until fragrant.

    

19. 19 Add water. Bring to a boil, add light soy sauce, salt and chicken powder, and add meat slices. The meat slices should be spread out piece by piece, (make sure they are heated evenly and avoid clumping into clumps) until the meat is cooked over high heat and turn off the heat. A little more salt can be used).

    

20. 20 Pour the cooked meat slices and hot soup into the bowl where the cabbage and so on were just placed. Then add the crushed Sichuan peppercorns, green onions, and prepared garlic.

    

21. 21 Heat the oil in the pot again, bring the oil to a boil and turn off the heat.

    

22. 22 Quickly pour the oil into the bowl and pour over the onions and garlic. Drizzle a few drops of sesame oil and serve immediately.