So I learned to do it again this time. Because our family doesn't eat spicy food very much, we made some changes, but it didn't affect the taste at all.
Boiled pork slices are actually close to the method of boiling fish. The finished product is bright red, very festive, and it's good to eat by yourself and entertain guests. (put away)
food
condiments
Pork tenderloin
400 grams
Chinese cabbage
300 grams
condiments
oil
Proper amount
salt
Proper amount
sugar
Proper amount
Cooking wine
Proper amount
starch
Proper amount
pepper
Proper amount
Eggs (of hens)
Proper amount
verdant
Proper amount
energy
Proper amount
garlic
Proper amount
chicken essence
Proper amount
Korean Chili sauce
Proper amount
soybean
Proper amount
step
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. Heat the oil in the pot and stir-fry the peppers.
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, add Jiang Mo and pepper, add appropriate amount of korean chili sauce, and add seasoning such as June fresh soy sauce, salt, sugar and chicken essence to boil.
12. Add the marinated meat slices, slide them open, and 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.
skill
1. When choosing pork, choose tenderloin, which is a tender part of the pig, tastes good and is easy to mature.
2. Marinate with starch and egg white, lock the gravy and keep the taste fresh and tender.
3. The last hot oil pouring is the crowning touch and cannot be omitted.
4. Finally, put pepper, mainly for appearance, not very spicy.