The boiled pork slices are a new local famous dish using pork tenderloin as the main ingredient. The boiled pork slices are spicy, tender and easy to chew. When eaten, the meat is tender and the vegetables are fresh, the soup is red and oily, and the spicy flavor is strong. It is best served with rice and is one of the home-cooked delicacies. Its characteristics are "spicy, spicy, fresh and fragrant".

Material preparation

Ingredients: 300 grams of tenderloin, 100 grams of cabbage

Seasoning: 2 tablespoons of bean paste, 5 grams of dried red pepper, a dozen Sichuan peppercorns grains, 3 grams of sugar, 5 grams of salt, 2-3 drops of fresh chicken juice, 20 grams of minced garlic, 1 tablespoon of light soy sauce, 10 grams of dry starch, appropriate amount of black pepper, appropriate amount of chives

Preparation steps

Steps

Specific operations

Step 1

Prepare the required ingredients and cut the tenderloin into thin slices.

Step 2

Size the tenderloin with light soy sauce, dry starch, and pepper.

Step 3

Wash the cabbage and tear into large pieces.

Step 4

Remove the scallions, wash them and cut them into sections.

Step 5

Soak dry red pepper in water until soft and cut into shreds.

Step 6

Heat the pan with cold oil, add the peppers of Sichuan peppercorns and stir-fry over low heat.

Step 7

Saute the pepper until fragrant and set aside.

Step 8

Put Pixian bean paste into the oil used to fry the chili peppers and stir-fry over low heat.

Step 9

After frying until fragrant, add half of the minced garlic and stir-fry.

Step 10

Add sugar.

Step 11

Pour in an appropriate amount of stock or water and boil it, then add salt to taste.

Step 12

Add cabbage leaves and scald until soft.

Step 13

After the cabbage is softened, remove it and place it on the bottom of the container.

Step 14

Bring the soup in the pot to a boil again and add the battered meat slices.

Step 15

Add fresh chicken juice.

Step 16

After the meat pieces change color, pour them into the container together with the soup.

Step 17

Add fried chili, minced garlic and chives.

Step 18

Put oil into the frying spoon and heat it up.

Step 19

Pour it over the meat slices with garlic paste and chives.

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Method 9

Material preparation

Ingredients: pork, seasonal fresh vegetables such as: bean sprouts, cabbage, lettuce, potatoes , mushrooms such as fungus, oyster mushroom, enoki mushroom, watercress, dried chili powder, pepper, ginger, egg white

Preparation steps

Steps

Specific operations< /p>

Step 1

Cut the ginger in half, slice half of it, and mince half of it and set aside. Cut the pork into thin slices, add salt, pepper oil, minced ginger, starch, and egg white, mix well, and marinate for later use. A basin is ready for use (for holding vegetables).

Step 2

For other vegetables, take corresponding measures according to the nature of the dish. For example, bean sprouts can be cooked directly on the bottom of the pot as soon as they are cooked. Roots like lettuce and potatoes are cut into slices for later use, while mushrooms and leafy vegetables are cut into strips by hand for later use.

Step 3

Heat a small amount of oil in the pot, add salt, and cook vegetables that are easier to cook (such as cabbage, lettuce leaves, etc.) and stir fry until cooked. In the basin. Heat the oil in the pot, add the watercress and ginger slices and stir-fry over low heat until the oil turns red and fragrant. Add enough water to cover all the ingredients.

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Method 10

Material preparation

Main ingredients: 200 grams of lean meat, 1 egg, 1 lettuce, 3 chives, 1 small piece of ginger, 5 cloves of garlic, 1/2 tsp of Sichuan peppercorns, appropriate amount of starch, 15 dried chili peppers, Note: Ingredients can be used as appropriate,

Seasoning: 50 grams of cooking oil, watercress 1 tsp soy sauce, 1 tsp refined salt, 1/2 tsp MSG,

Preparation steps

Steps

Specific operations

Step 1

Wash the lean meat and cut it into thin slices, wash the lettuce, wash and slice the ginger and garlic, cut the green onion into flowers, chop the dried chili pepper and set aside.

Step 2

Heat oil in a pot, add ginger slices and garlic slices and sauté until fragrant, add a little salt and MSG, stir-fry the lettuce until cooked and put it into a bowl,

Step 3

Crack the eggs into the bowl, keep the egg whites, add starch and beat well, put the meat slices into the egg liquid and mix well,

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Method 11

Steps

Specific operation

Step 1

Slice the pork tenderloin, mix egg white with starch, salt, monosodium glutamate, and cooking wine until paste and spread on the meat slices. Wash the cabbage, remove the leaves, wash and slice the ginger, and cut the scallions into sections.

Step 2

Put 35 grams of vegetable oil into the pot, heat it up, pour in Sichuan peppercorns and dried chili peppers and fry over low heat until the chili peppers turn golden brown and take them out. Then, chop the peppers and Sichuan peppercorns into fine pieces.

Stir-fry bean paste with oil in a pot. Add cabbage leaves, scallions, ginger, inner soup, soy sauce, pepper, cooking wine, MSG and other seasonings. Stir briefly to mix evenly. Then add the meat slices and stew. After the meat slices are cooked for a few minutes, pick up the meat slices and sprinkle with chopped dried chilies and Sichuan peppercorns.

Step 3

Use the remaining vegetable oil to boil, pour it on the meat slices, and fry the dried chili peppers, pepper powder, and meat slices in the hot oil to make it numb, spicy, and spicy. The fragrance overflows.

***15 pictures

Ingredients pictures

Method 12

Making raw materials

Cooked gluten 300 25g bean paste

100g celery 3g refined salt

75g pea sprouts 20g soy sauce

5 dried chili peppers 1g MSG

1g Zanthoxylum bungeanum, 400g vegetable soup

50g water starch, 150g peanut oil

Production process

Steps

Detailed operation

Step 1

Cut the gluten into large pieces, add 0.5g of refined salt, 0.5g of MSG, and 5g of water starch, mix evenly to make "meat slices".

Step 2

Chop the douban into small pieces with a knife. Wash the pea sprouts, wash the garlic sprouts and celery and cut them into inch-long sections.

Step 3

Put the pot on the fire, add oil and heat it up. Fry the Sichuan peppercorns and chilies until they are brown, take them out and chop them into fine pieces for later use.

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Production keys

1. When frying Sichuan peppercorns and chili peppers, the firepower should not be too high to avoid frying and affecting the color of the finished dish.

2. Celery, garlic sprouts, peas and beans can be replaced with cabbage leaves. Tear the cabbage into large pieces and put them into the pot together until the flavor is absorbed. The flavor is especially good when covered with meat slices.

Method Thirteen

Ingredients Preparation

350 grams of tenderloin, 100 grams of Chinese cabbage, 150 grams of lettuce stems, 80 grams of perfumed celery, 20 scallions grams, 1 tsp minced garlic, 1 tsp minced ginger, 2 tbsp bean paste, 1 tsp sugar, appropriate amount of dried red pepper, appropriate amount of Sichuan peppercorns, marinade: 2 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp water, eggs Clear 1 piece

Production steps

Steps

Specific operations

Step 1

Slice the tenderloin first flakes.

Step 2

Use a meat hammer to break up the tissue to make the meat thinner and larger.

Step 3

Cut into small pieces.