Boiled pork slices

Overview

Saute the dried red chili peppers with oil until fragrant and let cool. Then put them into a garlic pounder and mash them into pieces. Then pour hot oil over them to release all the spiciness of the chili peppers. At this time, the rice must be steamed more, otherwise it will not be enjoyable.

Tags

• hot dishes
• old man
• sichuan cuisine
• autumn recipes
• lunch
• famous dishes
• baby cabbage
• cooking wine
• corn starch
• dried red chili pepper
• garlic sprouts
• light soy sauce
• onions
• pixian doubanjiang
• pork tenderloin
• soybean sprouts
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Put the tenderloin in the refrigerator for about 1 hour in advance (so it is easier to slice), cut into thin slices, add soy sauce, cooking wine, and white pepper to mix well, then add starch to mix well, marinate and set aside. Remove the old roots of the soybean sprouts and wash them thoroughly. Slice the baby cabbage and cut the garlic sprouts into sections for later use. Wash off the floating dust from the dried chili peppers and use kitchen paper to absorb the water and cut into small sections for later use.

   

2. 2 Heat a little oil in a frying pan, add chili segments and Sichuan peppercorns, stir-fry over low heat until fragrant, then serve.

   

3. 3 After cooling, put it into a garlic pounder and mash it.

   

4. 4 Add water to a pot and bring to a boil with a little salt. Add bean sprouts, blanch them, remove and drain, and put them into a container.

   

5. 5 Blanch the baby cabbage, remove it, control the water and put it into a container.

   

6. 6 Heat the oil in the wok until it is 60% hot. Add the onion and ginger and stir-fry until fragrant. Add the bean paste and slowly stir-fry the red oil over low heat.

   

7. 7 Add broth or water and bring to a boil, remove onion, ginger and larger residue, add light soy sauce and sugar, taste and then add appropriate amount of salt.

   

8. 8 Keep the pot boiling, use chopsticks to add the marinated meat slices in batches, hold for ten seconds until the meat slices are set, and then use chopsticks to break them up.

   

9. 9 After boiling again, add the garlic sprouts, and pour all the soup and meat into the container containing the bean sprouts and baby cabbage.

   

10. 10 Place the chili peppers and Sichuan peppercorns crushed with a garlic masher on the meat slices, clean the wok (or use another pot), heat the oil 7-80% and pour it over the minced chili peppers.