Boiled pork slices are one of the famous Sichuan dishes. The meat slices are not oiled and cooked in water, so it is called boiled pork slices.
When eaten, the vegetables are tender and fresh, the soup is red and shiny, and the spicy flavor is strong. It is best served with rice and is one of the home-cooked delicacies in winter.
Next, I have collected the simplest recipes for boiled pork slices. You are welcome to check them out.
Method 1 Ingredients: Pork tenderloin (150g) Accessories: Cabbage (50g) Seasonings: Eggs (30g), pepper (3g), bean paste (10g), ginger (10g), green onions (10g)
), chili (red, sharp, dry) (5g), Sichuan peppercorns (5g), soy sauce (10g) cooking wine (8g), MSG (5g), salt (10g), starch (peas) (10
g), vegetable oil (50g) 1. Slice the pork tenderloin, mix egg white with starch, salt, monosodium glutamate, and cooking wine to form a paste, and apply it on the meat slices 2. Wash and slice the cabbage leaves and ginger, and cut the scallion into white sections; 3. Mix 35 grams
Pour vegetable oil into the pot, heat it up, pour in Sichuan peppercorns and dried chili peppers and fry over low heat until the chili peppers turn golden brown. 4. Then, cut the chili peppers and Sichuan peppercorns into fine pieces. 5. Stir-fry the bean paste with oil in the pot, then add the cabbage leaves,
Add scallions, ginger, broth, soy sauce, pepper, cooking wine, MSG and other seasonings, stir a few times to mix thoroughly. 6. Then add the meat slices and simmer for a few minutes. When the meat slices are cooked, pick up the meat slices and put them in a bowl.
Sprinkle chopped dried chilies and Sichuan peppercorns. 7. Boil the remaining vegetable oil and pour it on the meat slices. Let the hot oil fry the dried chili peppers, Sichuan peppercorn powder and meat slices again to make the numbing, spicy and rich aroma overflow.
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Ingredients for method two: a strip of pork tenderloin, garlic sprouts, green vegetables, kelp, celery Seasoning: Pixian watercress, dried chili pepper, pepper, ginger, garlic, green onion, salt, monosodium glutamate, cooking wine, dry starch 1. Cut the tenderloin into large pieces and use
Cooking wine, egg white, dry starch, a small amount of salt, mix well and boil the meat slices. 2. Cut garlic sprouts and celery into sections, slice kelp, slice garlic and ginger, and mince green onions. 3. Heat a wok, add chili and Sichuan peppercorns, bake them, and grind them with a rolling pin.
4. Heat the oil pan. When the oil temperature rises to 70%, add the minced green onion, ginger and garlic slices and saute until fragrant. Add Pixian bean paste and stir-fry until fragrant. Add water and an appropriate amount of salt and bring to a boil. 5. Add the green vegetables, garlic sprouts,
Put the kelp and celery into the pot and blanch for a while, take it out and put it on a plate 6. Put the tenderloin piece by piece into the pot and scald until cooked, then put it into the plate. Season the soup with MSG and pour it into the plate. 7.
Sprinkle the minced Sichuan peppercorns on the meat slices, heat the oil in a clean pot, and pour it over the Sichuan peppercorns noodles on the plate.
Method 3 Ingredients: 250 grams of pork tenderloin Accessories: celery, lettuce leaves, green garlic Seasoning: ginger, onion, garlic, bean paste, soy sauce, starch, salt, MSG, peppercorns, dried red pepper, edible oil Preparation: 1
, cut the pork ribs into slices and slurry them with a little soy sauce and water starch; 2. Wash the celery and cut it into sections, pat the green garlic and cut it diagonally into small sections, wash the lettuce leaves and cut them into sections; 3. Onions, ginger, and garlic
Shred the chili bean paste and mince it with a knife; 4. Put a small amount of oil in a pan, add the chili bean paste when the oil is hot, stir-fry the red oil, add onion, ginger and garlic and stir-fry for a few times, then add a small amount of water
, add a little salt and monosodium glutamate to the pot, then add the green vegetables, take them out and put them into a bowl. Slide the simmered meat into the pot piece by piece. When the meat changes color and is cooked, put it into the bowl together with the soup;
5. Wash the pot and heat it up. Pour the peppercorns and dried red pepper into the pot and stir-fry until crispy. Then pour it onto the chopping board and crush it, then sprinkle it on the cooked meat slices. 6. Sit on the pot and pour in a small amount.
Heat the oil and pour it over the meat slices.
Method 4 Ingredients: 300g tenderloin, 200g lettuce, 1 egg white, 100ml cooking oil, 50g bean paste, 10ml cooking wine, appropriate amount of millet pepper, appropriate amount of shredded ginger, appropriate amount of chopped green onion, appropriate amount of pepper, appropriate amount of Sichuan pepper powder, 1000ml of water,
10g corn starch Method: 1) Remove the fascia from the tenderloin and cut into slices.
2) Add cooking wine, salt, pepper, egg white, and starch to the meat slices, and marinate for 15 minutes.
3) Wash and drain the lettuce, tear into large pieces by hand, put in a bowl and set aside.
4) Shred the ginger, mince the garlic, chop the millet pepper, and cut the chives into sections and set aside.
5) Pour 50ml cooking oil into the pot, add bean paste, shredded ginger and Sichuan peppercorns and stir-fry over low heat.
6) Stir-fry the red bean paste until red oil comes out, then add water or stock.