Boiled pork slices are a special Sichuan dish that is full of color, aroma and taste. It can be seen in restaurants of all sizes.

This dish is mostly lean meat, and the meat slices are tender and delicious. The soup is spicy and fragrant, which is particularly attractive to the appetite. The base dish under the meat slices is also very tasty and very satisfying.

Although boiled pork slices are delicious, they are troublesome to make, so I make them quite often. However, every time I make a big bowl, there is not even any soup left, and I can eat it with rice. Fragrant and really delicious. The key is to feel at ease when you make it yourself and don’t worry about eating junk oil.

Main ingredients:

Pork tenderloin: 300g Cabbage: 400g

Supplementary ingredients:

Vegetables? Seed oil: Appropriate amount of bean paste: 25 grams

Food Salt: 2 grams Wine: 5 grams

Chopped green onion: 10 grams Ginger powder: 3 grams< /p>

Minced garlic: 15g soy sauce: 5g

Egg white: 10g cornstarch: 5g pepper: 0.5g dried Chili pepper: 5 grams

Dry peppercorns: 2 grams

Preparation steps:

1. Prepare materials

2. Wash the cabbage and tear it into small pieces by hand (only take the leaf part, so it is easy to cook and tastes good)

3. Slice the tenderloin

4. Season the meat slices with salt, Mix cooking wine, white pepper, egg white, and cornstarch and set aside (it is best to mix well with your hands)

5. Prepare onions, ginger, minced garlic, Pixian bean paste, Sichuan peppercorns and dried chili segments

6. Stir-fry the Sichuan peppercorns and chili pepper segments in the oil pan and take them out

7. Let cool and become crispy, then chop them into pieces with a knife

8. Stir-fry the cabbage in the oil pan over high heat until soft, add a little salt and stir-fry evenly

9. Put the fried cabbage into the bottom of the bowl and spread it flat

10. Use medium-low heat to cook the cabbage. Stir-fry red bean paste into red oil

11. Add onion, ginger and minced garlic and stir-fry until fragrant

12. Add light soy sauce and stir-fry for a while

13. Pour Pour in two bowls of water, just enough to cover the meat slices

14. After the water in the pot boils, continue to boil for 2 minutes and filter out the residue (you can ignore this step if you find it troublesome)

15. Add the meat slices, do not put them all at once, otherwise the meat slices should not spread out

16. Skim off the foam after boiling the pot

17. Turn off the heat after the meat slices are cooked and turn white< /p>

18. Pour the soup into the cabbage bowl, and sprinkle chopped green onion, minced garlic and chopped Sichuan peppercorns and chilies on the meat slices

19. Pour the vegetables into the pot Seed oil, burn until smoking

20. Pour the hot oil evenly on the peppers, peppercorns, and green onions to stimulate their fragrance again, so you can start eating

Cooking Tips

1. Don’t cut the meat slices too thin, a little thicker will taste better

2. For the base dish, you can use vegetables such as cabbage, pea sprouts, lettuce, etc.

3. If you don’t have the aroma produced by rapeseed oil, you can also use other cooking oils