Ingredients

Main ingredients

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Pork tenderloin 250 grams

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Half Chinese cabbage

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Black fungus 100 grams

Accessories

Sichuan style red oil hot pot base

1/4 pack

Cooking wine

2 spoons

Soy sauce

2 spoons

Starch

1 spoon

Egg white

1 piece

Sichuan pepper

1 small handful

Salt

a little

chopped green onion

appropriate amount

garlic

4 slices

How to make Hechuan pork slices

1.

Cut the tenderloin into thin slices and set aside

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2.

Add cooking wine, soy sauce, salt, starch and egg white to the meat slices, mix well with hands and marinate for fifteen minutes and set aside

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3.

When the fungus is cooked, blanch it in boiling water and place it in a small pot ready for serving.

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4.

Wash and dry the cabbage...tear into large pieces...

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5.

Add a little base oil to the pot...Add the cabbage and stir-fry until soft and take out...Stack it on top of the fungus and set aside...

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6.

Heat the pot and add the base oil...saute the chopped green onions until fragrant...add the solidified red oil cubes of the Sichuan hot pot base to the pot and stir-fry to melt and release the aroma (the amount is added according to taste

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7.

Add appropriate amount of stock or boiling water and bring to a boil

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8.

Bring it to a boil Pour the spicy soup into a small pot with fungus and cabbage and continue to heat...

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9.

After boiling again, add The marinated meat slices... Blanch the meat slices a little and change color and they will be cooked

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10.

After the meat is cooked, add chopped green onion and minced garlic ...In a new pan...heat the peppercorns and fry until fragrant...pour the hot oil on the whole pot of vegetables...and it will be ready to serve after a sizzling sound

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Picture of the finished product of Hechuan pork slices

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Cooking skills

Hot pot base It has salt in itself... so the salt must be controlled well... If the base is spicy, there is no need to add dry chili powder