Practice and steps of cooking pork slices in Sichuan cuisine

The first method of authentic boiled pork slices

Ingredients: 400g pork tenderloin and 300g Chinese cabbage.

Accessories: oil, salt, sugar, cooking wine, starch, pepper, eggs, onion, ginger, garlic, chicken essence, korean chili sauce and soy sauce.

Steps of boiling sliced meat in water

1. Prepare ingredients.

2. Wash and chop onions, garlic and cooking wine for later use.

3. Wash pork tenderloin, remove tendons and skin, and cut into thin slices.

4. Put the sliced meat into a large bowl, add a little salt, cooking wine and egg white and mix well.

5. Spread the meat slices with starch evenly, and let them stand for 10 minute to taste.

6. Tear the cabbage leaves by hand and slice the cabbage for later use.

7. The oil in the pot is hot and the pepper is fried.

8. Remove the peppers and stir-fry the cabbage.

9. When the cabbage is weak, stir-fry the cabbage leaves.

10. Stir-fry until the cabbage leaves are 8 minutes cooked, and put them in a large bowl for later use.

1 1. Add water to the pot and bring to a boil. Add Jiang Mo and pepper. Add korean chili sauce, June fresh soy sauce, salt and sugar. Chicken essence waits for the seasoning to boil.

12. Add the marinated meat slices and slide them away. Cook them until they turn white.

13. Pour the cooked meat slices into a large bowl filled with cabbage and sprinkle with pepper.

14. Boil the hot oil in the pot and pour it on the sliced meat.

15. Sprinkle with minced garlic and chopped green onion.

The practice of authentic boiled meat slices II

Ingredients: pork tenderloin, garlic sprout, green vegetables, kelp, celery and coriander.

Seasoning: bean paste, dried pepper, pepper, ginger, garlic, onion, salt, monosodium glutamate, cooking wine and dried starch.

Steps of boiling sliced meat in water

1. Cut the tenderloin into large pieces and mix well with cooking wine, egg white, dry starch and a little salt.

2. Cut garlic seedlings and celery, slice kelp, slice garlic and ginger, and chop green onions.

3. Heat the wok, add pepper and pepper, bake it, and crush it with a rolling pin.

4. Hold the oil pan. When the oil temperature rises to 70%, add onion, ginger and garlic slices and stir-fry until fragrant, add Pixian bean paste and stir-fry until fragrant, and add water and appropriate amount of salt to boil.

5. Blanch vegetables, garlic sprouts, kelp and celery in a pot, remove them and put them on a plate.

6. Put the tenderloin piece by piece into the pot until it is cooked, remove it and put it in a plate. Add monosodium glutamate to the soup in the pot and pour it into the plate.

7. Sprinkle pepper and pepper powder on it.