What do you know about Chengdu’s homely recipes for boiled pork slices?

Poachedspicyslicesofpork is a regional specialty in Chengdu. It originated in Zigong City and originated in the southwest region.

It is a home-style stir-fry characteristic of Chengdu cuisine. Because the meat slices are not oiled and boiled in water, it is called boiled pork slices.

Method 1 Main ingredients: Pork tenderloin (150g) Supplementary ingredients: Chinese cabbage (50g) Condiments: Raw eggs (30g) Pepper (3g) Pixian bean paste (10g) Ginger (10g) Green onions (

10g) Chaotian pepper (red, sharp, dry) (5g) Sichuan peppercorns (5g) Light soy sauce (10g) Rice wine (8g) Chicken essence (5g) Salt (10g) Tapioca starch (lentils) (10g

) Edible oil (50g) 1. Slice the pork tenderloin, mix the egg white with flour, salt, chicken essence and rice wine to make a paste, and put it on the meat slices; 2. Clean and slice the cabbage leaves and ginger, and cut the green onion into strips; 3.

Add 35 grams of cooking oil to the pot, bring to a boil, add Sichuan peppercorns and dried chili peppers and fry over high heat until the Chaotian peppers turn orange. Pick them up; 4. Then, cut the Chaotian peppers and Zanthoxylum bungeanum into fine pieces; 5. Fry them with oil in the pot.

Douban chili sauce, then add cabbage leaves, green onions, ginger, bone broth, light soy sauce, white pepper, rice wine, MSG and other condiments, stir briefly twice to mix evenly; 6. Then add the meat slices

, stew again, after the meat slices are cooked, stir in the meat slices, and sprinkle the chopped dried chili peppers and Sichuan peppercorns; 7. Boil the remaining cooking oil, pour it on the meat slices, and boil the dried chili peppers, Sichuan peppercorn powder, and meat slices in the boiling oil.

Fry it once to make it numb, spicy and fragrant.

Method 2 Ingredients: One pork tenderloin, yellow garlic, vegetables, shredded kelp, lettuce, coriander Condiments: Pixian bean paste, dried chili peppers, peppercorns, ginger slices, garlic, shallots, salt, chicken essence, rice wine, dry starch Method:

1. Cut the tenderloin into a large area and mix well with rice wine, egg white, dry starch and a very small amount of salt. 2. Cut garlic and lettuce into strips, slice kelp shreds, slice garlic and ginger, and stir-fry lamb liver with green onions. 3. Bring a wok to a boil.

Add Chaotian pepper and Sichuan peppercorns, roast them dry, and grind them with a rolling pin. 4. Heat the oil pan. When the temperature rises to 70% hot, add minced green onions and green onion and ginger slices and stir-fry until fragrant. Add bean paste and stir-fry until fragrant. Add water and appropriate amount.

Boil the salt. 5. Put the vegetables, garlic, shredded kelp, and lettuce into the pot and blanch them. Remove them immediately and put them on a plate. 6. Put the tenderloin piece by piece into the pot and blanch them until cooked, then put them on a plate.

Add the chicken essence seasoning to the sauce in the pot and pour it into the plate. 7. Sprinkle the minced Sichuan peppercorns on the three auxiliary ingredients: lettuce, lettuce leaves (lettuce tips and lettuce stems (no leaves required)), you can add leek leaves.

Condiments: ginger, onion, garlic, Douban chili sauce, light soy sauce, tapioca starch, salt, chicken essence, peppercorns, dried red pepper, chili powder (thicker), vegetable oil. Production and manufacturing: 1.

After cutting the pork tenderloin into slices, add a small amount of light soy sauce (light soy sauce) and water starch slurry, add a little rice wine and salt to taste; 2.

Clean and cut lettuce into segments, clean and cut lettuce leaves into segments; 3.

Cut onions and ginger into shreds, and mince garlic; 4.

Add dry red pepper and Sichuan peppercorns to a hot pan with cold oil, simmer until the oil turns red, add onion, ginger and garlic and stir-fry twice; 5.

Scoop out the condiments and stir aside, leave some oil and fry the auxiliary vegetables until crispy. Transfer the auxiliary vegetables to a porcelain bowl and spread it flat; 6.

Stir-fry the Douban chili sauce in oil, add a small amount of water together with the fried condiments, boil and add a small amount of salt, light soy sauce, chicken essence, and sugar, and slide the battered meat piece by piece into the pot.

After the meat is cooked, put it into the bowl together with the soup; 7.

Sprinkle the Sichuan peppercorns (you can use Sichuan peppercorn noodles if you are not afraid of numbness) and chili powder evenly in the bowl (if you like garlic, you can add minced garlic), clean the pot and bring to a boil, heat the oil to a sustained high temperature and pour it evenly over the meat slices.

Note: Pixian Doubanjiang uses Pixian Douban. It is best to fry it alone without frying it with condiments.

Turn off the heat and serve the meat as soon as it is cooked; do not overcook it.

There is no need to fry the peppercorns and chili powder inside. After frying, pouring hot oil on them will make them spicy and not fragrant.

The boiling oil that is poured on at the end must be kept at a high temperature. If the ambient temperature is not good, spicy food will not taste good. It must be kept at a high temperature and fragrant without being too spicy.

Method: 400 grams of bone soup. Taste: numbing flavor. Preparation time: 15min. Total time: 2 people. Cooking time: 15min. Method: Cut the lean pork into large pieces about 5cm long, 2.5cm wide and 0.3cm thick.

Flaky (just a rough idea, no need to strictly consider it, after all, thinner will be better). If you feel that it is not easy to cut, you can put the meat in the refrigerator to freeze for a while. When the meat is a little hard, slice it and use tapioca starch, rice wine, salt and

Mix the meat with a small amount of water and marinate for a while.

Boiled Pork Slices Boiled Pork Slices 2. Wash the Chinese cabbage, break the leaves into large pieces, cut the cabbage into thin slices diagonally with a knife; clean the green onions and cut them into winter ruts; cut the dried peppers into sections with scissors and set aside; cut the Pixian bean paste into pieces

Crushed and ready for use.

3. Put 30 grams of oil in the pot, add dried chili segments and Sichuan peppercorns and fry over medium heat until they turn brown and red, remove and set aside.

4. Turn to medium heat, put the dongru into a wok and stir-fry until fragrant, then add the cabbage and stir-fry until raw, spread in a bowl and set aside.

5. Heat the cooking pot, pour in 30 grams of oil, add Pixian bean paste and minced ginger and stir-fry until the chili oil is released.

6. Add bone broth and bring to boil.

7. Put the marinated meat slices into the pot and spread them with chopsticks. When the meat slices are cooked until they are scattered and lose color, add light soy sauce, monosodium glutamate and sugar seasoning.

8. Pour the meat slices and sauce into the bowl lined with cabbage.