Materials:

Pork, seasonal fresh vegetables (such as bean sprouts, cabbage, lettuce, potatoes, mushrooms, fungus, Pleurotus ostreatus, Flammulina velutipes, etc. ), starch, bean paste, dried Chili noodles, pepper, ginger, eggs (egg white only).

Exercise:

1, ginger is divided into two halves, half sliced and half chopped for later use. Slice pork, add salt, pepper, Jiang Mo, starch and egg white, mix well and marinate for later use. Pot for vegetables

2. Other vegetables should take corresponding measures according to the nature of the dishes. For example, bean sprouts are cooked as soon as they are hot, and just spread the bottom of the pot directly. Slice lettuce, potatoes and other roots for use, and tear mushrooms and vegetables into strips by hand for use.

3. Heat a small amount of oil in the pot, add salt and cooked vegetables (such as Chinese cabbage and lettuce leaves), stir fry, take out the pot and spread it in the pot.

4. add oil to the pot and heat it. Add watercress and ginger slices and stir-fry slowly until oily and red. It is estimated that the amount of all components can not exceed when entering the water.

5. Turn the fire to boil, then add the dishes that need to be cooked, and cook until the dishes are cooked and boiled. Add the sliced meat and cook for 30 s-60 s, turn off the fire decisively, put it in the pot and sprinkle with dried Chili noodles and pepper granules.

6. Add oil to the pot, turn off the fire and spread the oil in the pot evenly in the vegetable basin. When it is finished, eat it.

Matters needing attention in cooking pork slices

1, the meat slices must be cooked with egg white or starch paste in advance, and the cooking time should not be too long, so as to keep the meat slices fresh and delicious.

2, the traditional boiled pork slices, all kinds of side dishes are boiled with boiled soup, I use clear water to blanch all kinds of side dishes, which can minimize the intake of oil. Women who cook know that vegetables are very oil-absorbing. If you cook vegetables with boiled juice, most of the oil will stick to the vegetables. In order to finally get the effect of floating red oil, it is necessary to increase the amount of oil.

3. Dried pepper segments and peppers must be roasted slowly on a small fire to bake the fragrance. After the roasted peppers and peppers are chopped, they are sprinkled on the meat slices and taste burnt. Some children's shoes say, can I fry it? Absolutely, but dry baking is more fuel-efficient and has the same flavor.

4. Jiang Mo and minced garlic in seasoning are essential. Sichuan cuisine not only makes good use of "three peppers"-pepper, pepper and pepper, but also has "three spices", namely onion, ginger and garlic, which forms a unique "combined taste" of Sichuan cuisine. Ginger powder should be cooked with Pixian watercress, and garlic powder should be put at the end, that is, the moment when the hot oil is poured out, in order to stimulate the garlic flavor to the maximum extent.

Sichuanese like to put lettuce tips, celery and garlic seedlings in this dish. You can choose seasonal vegetables according to your personal preference.

6. The final hot oil should be at least 80% hot, which can pour out the fragrance of pepper powder, pepper powder and garlic powder.