Authentic boiled pork slices

Main ingredients and seasonings: are pork tenderloin, cabbage, cabbage, bean sprouts, refined salt, chicken essence, egg white, starch, cooking oil, sesame seeds, peppercorns, dried chili peppers, green onions, ginger and garlic, soy sauce, chili pepper, hot pot base.

Cooking steps:

1, first of all, cut the pork loin into pork slices in a bowl, add 1 teaspoon of salt, a little white pepper, 1 tablespoon of corn starch, 1 tablespoon of corn oil, 1 tablespoon of yellow wine and then add an egg white, scratched and marinated for more than 30 minutes

2, burn a dry wok and add the appropriate amount of oil, adding the chopped green onion, ginger, garlic, peppercorns, dried chili peppers, red soy sauce, red oil bean curd 1 tablespoon, 1 tablespoon spicy black beans, stir fry evenly, add the right amount of pure water (a little more) add 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, 2 tablespoons of water starch to boil the pot

3, cook until the soup is thick and thickened with chopsticks, the meat slices one by one into the pot to cook until the meat slices change color and turn off the heat

4, prepare a plate, the bottom of the put a layer of lettuce, the boiled water cooking Add 1/2 teaspoon of black pepper, 1 tablespoon of chili powder, green onions, and finally heat a little cooking oil and pour it on the top of the seasoning, stirring well when eating.

Instead of lettuce or bok choy, you can use bean sprouts, oatmeal, lettuce, bok choy, dried tofu, and so on, according to your own preferences.

The last hot oil pouring splash, is the finishing touch, can not be omitted

Tips:

1, the production of spicy boiled pork slices, the meat beforehand must be used with egg whites and starch together with the batter, the cooking time should not be too long, cooked can be, in order to keep the meat slices of fresh and tasty. The meat must be cut along the grain, so that the meat taste more tender.

2, veggies fried in advance or drop water, so that out of the boiled meat soup will not be water collapsed no flavor, do not cook veggies in the fish up to cook the meat or something, so that the flavor is absorbed by the dish.

3, dry chili pepper segment and pepper must be fried brown red crispy, fried chili pepper after chopping sprinkled on the meat, eat up charred mouth. You can also use oil to fry, but the dry baking method can save more oil, and the flavor is not reduced.

4, bean must be fried incense fried red oil. Ginger and Pixian bean paste together in the pot, and garlic to the last and fried chili peppers and peppers chopped together on the meat, the last pour of hot oil must be burned very hot, pouring hot oil at the moment, in order to maximize the stimulation of the garlic and spicy flavor, eat caramelized full of mouth.

5, seasonings in the ginger and garlic essential, Sichuan cuisine is not only good use of the "three peppers" - pepper, pepper, chili peppers, but also the "three spices", that is, green onions, ginger, garlic, the formation of the unique Sichuan cuisine, "in line with the flavor pattern". The "conformity of flavor" is unique to Szechuan cuisine.

6, the traditional boiled meat, a variety of side dishes are boiled in red oil spicy broth to boil, and I use water to boil a variety of side dishes, you can minimize the intake of oil. The woman is aware that vegetables are very absorbent, if you use boiled water to boil the juice to hot vegetables, most of the oil will be attached to the vegetables, to finally come out of the effect of red oil floating surface, must increase the amount of oil.