Boiled pork slices are a traditional Sichuan dish. What should you pay attention to when selecting ingredients? Boiled pork slices is an original delicacy of the Han people. It originated in Chongqing and spread in Southwest China. It is a well-known home-style stir-fry in Chongqing and Sichuan cuisine. It is a boiled pork slice with outstanding taste. Because the meat is boiled in water without being oiled, it is called boiled pork slices. This dish is rich in color, rich in flavor, rich in fragrance, and tender, highlighting the spicy, spicy, and hot characteristics of Sichuan cuisine. The meat and tender vegetables are fresh and the soup is red and oily. Boiled pork is a traditional Sichuan dish that can be cooked in almost every home in Sichuan. Sichuan people can use the current raw materials and seasonings to make this dish at home, and the effect is no less delicious than that of a hotel chef.

Boiled pork slices are a traditional Sichuan dish. The characteristics of blanching are "numbing, spicy, fresh and hot". It is very refreshing to eat, with that kind of fresh, fragrant and hot feeling. It’s so cool! The next step is to fish out a green vegetable in the red sauce... That process is not to mention very beautiful! What should you pay attention to when making boiled pork slices like this? There are many below Frequently Asked Questions:

Dried chili peppers and peppercorns must be deep-fried until they are jujube, crispy and fragrant. The oil used in the fried chili peppers and peppercorns is used to stir-fry vegetables and fruits. The fried chili peppers are minced and sprinkled on the meat. It tastes crispy and full of flavor. Pixian bean paste must be stir-fried to get the fragrance and chili oil. The boiling oil must be heated very hot to bring out the aroma of the minced garlic. The way to make the meat tender and smooth is to marinate the meat in tapioca starch, egg white, salt, and rice wine for 20 minutes. The resulting boiled pork slices will be very tender, smooth and delicious.

We add 2 grams of salt, 2 grams of pepper, and a small amount of sugar to the meat to enhance the flavor, and then pour in a little cooking wine to remove the fishy smell and 10 grams of light soy sauce. Pour the sauce into the meat in one direction and draw out the collagen fibers from the meat. When the meat becomes sticky, beat in an egg white to make the meat more tender, then stir again and marinate for 10 minutes.

Drain the dregs from the pot, bring the soup to a boil, and immediately put the meat into the pot. Don't wait until the sauce is fully boiled before adding it, otherwise the meat will be easily deglazed. Simmer for about 1 minute until the meat takes shape and becomes very smooth. Before serving, add a little corn starch, scoop out the meat, and sprinkle the prepared chili pepper and minced garlic on top.