Spicy boiled pork slices?

Side dishes: vegetarian beef omasum and bamboo shoots.

Accessories: garlic, dried pepper, pepper and eggs.

Seasoning: salt, sugar, pepper, cooking wine, soy sauce, bean paste, chicken powder, water starch.

Boiled pork slices-spicy and delicious

1. Let's start preparing side dishes.

Prepare a proper amount of vegetarian belly and cut it into silk.

Prepare some bamboo shoots and cut them into sections with an oblique knife.

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2. Start preparing the ingredients.

Prepare a piece of pork tenderloin. Cut the tenderloin into pieces of about 3 mm, not too thin, which is easy to break when sizing. Put the pieces into clear water and drain the water for later use.

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3. Start preparing auxiliary materials.

Prepare a handful of garlic, pat it flat and cut it into powder.

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Prepare an appropriate amount of dried peppers and peppers for later use.

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Let's marinate the meat slices.

Add 2g salt, 2g sugar, 2g pepper, 2g cooking wine to remove fishy smell, and soy sauce 10g. Stir the juice into the sliced meat in one direction. When the sliced meat is glued to your hands, beat another egg white and continue to stir and marinate for 10 minute. Egg white can make meat slices more tender and smooth.

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10 minutes later, add a proper amount of water starch into the meat slices to make the starch evenly coated on the surface of the meat slices, lock the moisture in the meat slices, and then pour in a little cooking oil and mix well for later use. Vegetable oil can play a role in lubrication and prevent the meat slices from sticking after cooking.

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Let's start making knife-edge peppers.

Heat oil in the pan. When the oil temperature is 50% hot, pour in dried peppers and prickly ash, stir-fry over low heat, and stir-fry the water inside. Stir-fry pepper and pepper until brown, then pour out to control the oil. Chilled peppers and Zanthoxylum bungeanum become brittle, then pour them on the chopping board and chop them with a knife.

Knife-edge peppers are best cooked and eaten now, so as to avoid the loss of flavor and insufficient spicy taste when cooking.

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6. Let's start frying side dishes.

Heat the oil in the pot again. When the oil is hot, add a spoonful of bean paste, stir-fry the bean paste until it is red oil, add a proper amount of minced garlic and continue to stir-fry until it smells like garlic. Stir-fry bamboo shoots and vegetarian belly for 30 seconds.

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After the side dishes are cut, pour a proper amount of water along the pot, add 2 grams of chicken powder and a little sugar to refresh yourself. After the soup is boiled, cook it for a while and let the side dishes absorb the soup. When the side dishes are ready, take them out and put them at the bottom of the plate.

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7. Let's start making sliced meat.

Bring the soup to a slight boil, then add the sliced meat. If the soup is too boiling, the meat slices will fall off easily. It takes about 1 minute to cook the sliced meat until it becomes slippery. It will be more delicious to add a little water starch before cooking. Take out the sliced meat, sprinkle with the prepared knife-edge pepper and minced garlic, and wait for the oil.

Cooking time should not exceed 1 min, otherwise the sliced meat is not smooth enough.

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Pour the right amount of Chili red oil into the pot. When the oil temperature reaches 70%, pour it on the knife-edge pepper to stimulate the spicy taste. Finally, add coriander and serve delicious.

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Ok, a piece of spicy and tender boiled meat is ready.