Boiled pork slices are spicy, tender and chewy. When eating, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is the most suitable meal and is one of the home-cooked foods. Boiling sliced pork

Preparation: half a catty of pork tenderloin, oil wheat vegetables, bean sprouts, lettuce and other favorite vegetables

Seasoning: 8g of bean paste, half a head of garlic, 1g of ginger, 1g of egg white, 1g of pickled pepper, 1g of salt, 1g of sugar, 2g of monosodium glutamate, 2g of pepper, and proper amount of starch, dried pepper and pepper.

First, cut the pork tenderloin into uniform slices of about 2mm. If there is fascia on the meat edge, it will be removed, otherwise it will affect the taste. Then rinse the sliced meat in clear water, take it out and drain it (squeeze it out with both hands), add 1 g of salt, 1 tsp of soy sauce (about 5 ml), half a tsp of cooking wine, 1 g of pepper, egg white and 4 g of starch, and grab it evenly for sizing and pickling.

When the meat is pickled, we should handle the side dishes, wash and cut them. If you like to add some Flammulina velutipes, you can blanch them first to remove the odor, and cut all the ginger, garlic and pickled peppers into powder for later use. Take a small bowl and mix some water starch for later use.

then let's make "knife-edge pepper", which I like to use in many dishes, and it is more spicy now. The method is very simple. Heat the oil in the pot, then put the dried pepper and pepper into a small fire to stir-fry the fragrance (the amount of pepper is 2% to 5% of that of pepper, depending on your own taste, it is spicy and hemp), and the pepper begins to brown (about 2 seconds). You can take it out and chop it for use;

add a proper amount of oil to the pot and heat it to the 6th floor. Add dried peppers and prickly ash and saute until fragrant. Then, put the washed, cut and drained side dishes in the pot, stir-fry them over high heat until the side dishes are uncooked, put them in a big bowl and spread the bottom. Add a little salt to give them a taste first.

Heat the wok with a little oil again, stir-fry the ginger, garlic and pickled pepper until fragrant, then stir-fry the Pixian bean paste with low heat to get red oil, add a proper amount of water after the red oil appears in the wok, and bring it to a boil with high fire;

After the soup in the pot is boiled, turn to low heat, add salt, sugar, pepper and monosodium glutamate to taste, then pour water starch to thicken the soup, and then you can put the meat slices into the pot and boil them (you can grab the meat slices with a little oil in advance to prevent the next pot from sticking);

The sliced meat can be fished out when it is cooked and discolored, and placed on the side dishes that have been fried and cut off before. Add an appropriate amount of the original soup in the pot to the bowl, then sprinkle with the previously made knife-edge peppers, minced garlic and chopped green onion parsley, and finally burn a tablespoon of hot oil to pour on the dishes, which will stir up the flavor and make the boiled sliced meat serve.