It is worth mentioning that the method of making this kind of meat is that the meat slices are battered and then cooked, which can keep the meat fresh and tender and easy to digest. There is no long-term high-temperature frying in the whole process. It avoids the production of carcinogens and is a more scientific method of cooking meat.

Recipe

Intimate tips on how to make boiled pork slices:

9 photos

Boiled pork slices

1 .Dry chili peppers and Sichuan peppercorns must be fried until brown. After frying, you can also stir-fry vegetables in oil.

2. Remember to stir-fry the bean paste to produce red oil, and the final oil should be very hot, so that the aroma of the minced garlic can be forced out.

Method 1

Main ingredient: Pork tenderloin (150g)

Accessory material: Cabbage (50g)

Seasoning: Egg (30g) Pepper (3g) Bean paste (10g) Ginger (10g) Green onion (10g) Chili pepper (red, sharp, dry) (5g) Sichuan pepper (5g) Soy sauce (10g) Cooking wine (8 g) MSG (5g) Salt (10g) Starch (peas) (10g) Vegetable oil (50g)

Boiled Pork Slices

1. Slice the pork tenderloin, Mix egg white with starch, salt, monosodium glutamate, and cooking wine to form a paste, and apply it on the meat slices;

2. Wash and slice the cabbage leaves and ginger, and cut the scallion into white sections;

3. Add 35 grams of vegetable oil Put it into the pot, heat it up, pour in the peppercorns and dried chili peppers and fry over low heat until the chili peppers turn golden brown;

4. Then, cut the chili peppers and peppercorns into fine pieces;

5. Stir-fry bean paste with oil in a pot, then add cabbage leaves, scallions, ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings, stir briefly to mix thoroughly;

6. Then add the meat slices and stew again. After the meat slices are cooked, pick up the meat slices and sprinkle with chopped dried chili pepper and Sichuan peppercorns;

7. Boil the remaining vegetable oil and pour in On the meat slices, fry the dried chili peppers, Sichuan peppercorns and meat slices in hot oil to make it numb, spicy and fragrant.

Method 2

Ingredients: One pork tenderloin, garlic sprouts, green vegetables, kelp, celery, coriander

Seasoning: bean paste, dried chili, Sichuan peppercorns, Ginger, garlic, green onions, salt, monosodium glutamate, cooking wine, dry starch

Method:

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

2. Cut garlic sprouts, celery into sections, slice kelp, slice garlic and ginger, and mince green onions;

3. Heat a wok, add chili and Sichuan peppercorns and bake them with Crush with a rolling pin;

4. Heat the oil pan, when the oil temperature rises to 70% hot, add the minced green onions, ginger and garlic slices and stir-fry until fragrant, add Pixian bean paste and stir-fry until fragrant, add water and an appropriate amount of Boil the salt;

5. Put the green vegetables, garlic sprouts, kelp, and celery into the pot and blanch for a while, take it out and put it on a plate;

6. Cut the tenderloin piece by piece Put it in a pot and scald until cooked, then put it into a plate. Season the soup with MSG and pour it into the plate;

7. Sprinkle the ground Sichuan peppercorns into the bowl;

8. Drizzle with hot oil.