Bean sprouts are generally used as the base for boiled meat slices, because bean sprouts are also very easy to cook, and the texture of bean sprouts is relatively crisp and tender, with a slightly sweet taste, and is rich in protein. It goes well with the meat slices. It's a perfect fit together. Boiled pork slices are one of the representative dishes in Sichuan cuisine, and their flavor is mainly spicy.

What vegetables should be used as the base for boiled pork slices

Boiled pork slices are a famous Sichuan dish. Like Mapo tofu, pickled fish, etc., boiled pork slices are also one of the representatives of Sichuan cuisine. . Although boiled pork slices is a local dish, it is actually very common in the north and south of my country, and the cooking method and taste of boiled pork slices are a little different in many places.

The more traditional and authentic boiled pork slices are made from tenderloin, because the tenderloin meat is very tender, especially after marinating, it is easy to cook and the taste will not become too old. . Making boiled meat slices also requires the use of bean sprouts as a base. Bean sprouts are very easy to cook and can be eaten after being blanched. The bean sprouts are crispy and tender and rich in protein.

The method of making boiled meat slices is relatively simple. Marinate the meat slices with starch, pepper, salt, etc. for 10 minutes. Heat the oil in a pot, then add bean paste, tempeh, dried chili peppers, onions, ginger and garlic. When the aroma and red oil are fragrant, add a small amount of water and bring to a boil, then add the meat slices and cook for 30 seconds, then turn off the heat and start the pot. Finally, sprinkle some chili noodles and Sichuan pepper noodles on the surface, and drizzle a layer of hot oil on it.