Private cooking tips---------〖Boiled Pork Slices〗

Overview

In the daily life of Chinese people, bowls are naturally used to eat. Whether adults or children, at home or in restaurants, food and bowls are inextricably linked. Because they are so accustomed to it, bowls and food have long been fixed as a whole in people's hearts. The so-called encounter means that possibility appears in the impossible, finding resonance in the seeming contradiction, and seeking companionship in the opposition. Love is like life. When the ingredients are transformed, when the porcelain is quenched and cultivated into magic, food and beautiful utensils wait for a moment... It is worth mentioning that this method of making meat is to paste the meat slices before cooking, which can keep the meat fresh and tender and easy to digest. In the whole process, there is no long-term high-temperature frying, which avoids the production of carcinogens. It is a more scientific method of cooking meat. There is no staggeringly thick layer of chili like in restaurants, but everything is real, and the numbing, spicy, fresh, and hot are not reduced at all. In addition to the chili peppers and Pixian douban, which are affectionately called sea peppers by Sichuan people, Sichuan peppercorns are also used. Season with onion, ginger, and garlic. Real Sichuan peppercorns have a variety of flavors, and ginger is the original spicy and appetizing seasoning. Therefore, make good use of spicy food and use it from ordinary to extreme. Sichuan cuisine is the only way to achieve the wonderful blend of spicy and spicy food.

Tags

• hot dishes
• common dishes
• meat dishes
• chinese cuisine
• sichuan cuisine
• bean sprouts
• chicken powder
• doubanjiang
• dried chili pepper
• egg
• light soy sauce
• pork tenderloin
• starch
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Slice the tenderloin (3cm long, 2cm wide, 0.2cm thick), put egg white, cornstarch, salt and cooking wine in a bowl, mix well and marinate for preparation.

   

2. 2 Heat the pot, add the dried chili peppers and Sichuan peppercorns, turn to low heat, and slowly dry them. When the color of the dried chili peppers changes from bright red to dark red and the aroma comes out, turn off the heat.

   

3. 3 Place it on the chopping board, cut everything with a knife, and then roll it into pieces with a rolling pin, especially the peppercorns, so that it does not affect the taste when eaten, and the numbing aroma is very strong.

   

4. 4 Heat the oil in the pan and stir-fry the bean sprouts over high heat until the bean sprouts are cooked and set aside.

   

5. 5 Prepare the seasonings, bean paste - garlic, green onion, oil and chili pepper.

   

6. 6 Pour base oil (about 75ml) into the pot, heat the oil slightly, add Pixian bean paste and stir-fry over medium heat until fragrant.

   

7. 7 Add minced green onion, minced ginger, and minced garlic and stir-fry for half a minute. Stir-fry the red bean paste until it turns red.

   

8. 8 Add broth (or water), light soy sauce, pepper, chicken essence and other seasonings, stir a few times to mix thoroughly

   

9. 9 Place the tenderloin piece by piece into the pot and let it boil for 1 or 2 minutes. Pour the meat piece and the soup into a large bowl lined with bean sprouts.

   

10. 10 Sprinkle the chopped dried chilies and Sichuan peppercorns on the surface of the meat slices, burn a little hot oil, add an appropriate amount of chili noodles, stir-fry over low heat until fragrant, pour it on the fried Sichuan peppercorns and chili peppers, and hear the "sizzling" sound, exuding a spicy aroma. Let’s get started!