Boiled sliced pork is a famous dish newly created by Han nationality, which belongs to Chongqing cuisine and is a derivative of boiled fish, which originated from a cooking competition in Yubei, Chongqing [1]. Because the meat slices are not greased, they are boiled in water, hence the name "boiled meat slices".

The meat is spicy, soft 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. The characteristics are "hemp, spicy, fresh and fragrant".

Practice 1

Ingredients: pork tenderloin (150g)

Accessories: Chinese cabbage (50g)

Seasoning: egg (30g), pepper (3g), bean paste (10g), ginger (10g), green onion (10g), pepper (red, sharp and dried) (5g), pepper (5g) and soy sauce (/kloc).

1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make a paste, and smear it on the meat slices;

2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion;

3. Put 35 grams of vegetable oil into the pot, heat it, pour in pepper and dried pepper, and fry it slowly until the pepper is golden yellow.

4. Then, cut pepper and pepper into fine powder;

5. Stir-fry the douban hot sauce with oil in the pot, then add the Chinese cabbage leaves, scallion, ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings, and stir a few times to make it evenly mixed;

6. Immediately add the sliced meat, then stew it. After the sliced meat is cooked, put the sliced meat up and sprinkle the chopped dried pepper and pepper powder;

7. Boil the remaining vegetable oil and pour it on the meat slices, so that the dried peppers, pepper powder and meat slices can be fried again with hot oil, which can make the hemp, spicy and fragrant.

Practice 2

Ingredients: pork tenderloin, garlic sprout, green vegetables, kelp, celery and coriander.

Seasoning: bean paste, dried pepper, pepper, ginger, garlic, green onion, salt, monosodium glutamate, cooking wine and dried starch.

Poached Spicy Slices of Pork

Practice:

1. Slice the tenderloin into large pieces, and grab it evenly with cooking wine, egg white, dry starch and a small amount of salt. 2. Slice garlic sprouts and celery, slice kelp, slice garlic and ginger, and mince green onions.

3. Heat the wok, add Chili and Zanthoxylum bungeanum, bake and crush with a rolling pin.

4. Take the oil pan. When the oil temperature rises to 70%, add chopped green onion and ginger and garlic slices to saute until fragrant, add Pixian bean paste to saute until fragrant, and add water and appropriate amount of salt to boil.

5. Blanch the green vegetables, garlic sprouts, kelp and celery in a pot for a while, then take them out and put them on a plate.

6. Put the tenderloin piece by piece in the pot until it is cooked, fish it into the plate, and season the soup in the pot with monosodium glutamate and pour it into the plate.

7. Sprinkle pepper and pepper powder on

Practice 3

Poached Spicy Slices of Pork

Accessories: celery, lettuce leaves, (lettuce tips and celery stalks (no leaves)), and leek leaves can be added.

Seasoning: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper, Chili noodles (thicker) and cooking oil.

Making:

1.Slice pork tenderloin, then paste it with a little soy sauce (soy sauce) and water starch, add some cooking wine and salt to taste;

2. Wash celery and cut into sections, and wash lettuce leaves and cut into sections;

3. Shred onion and ginger, and minced garlic;

4. Put the dried red pepper and pepper into the hot pot, and slowly heat it until the oil is red. Add the onion, ginger and garlic and stir fry a few times;

5. Shovel the seasoning out of the side, leave some oil, fry the auxiliary dishes in the fire, and put the auxiliary dishes at the bottom of the bowl and lay them flat;

6. Stir-fry the douban hot sauce with the fried oil, add a small amount of water with the fried seasoning, add a little salt, soy sauce, monosodium glutamate and sugar to the pot, slide the pulped meat into the pot one by one, and put the soup into the bowl when the meat is cooked;

7. Sprinkle pepper (you can use pepper noodles if you are not afraid of hemp) and pepper noodles evenly in the bowl (you can put garlic if you like garlic), wash the pot and heat it, and then burn the oil to a high temperature and evenly pour it on the meat slices.

note:

Pixian watercress is used for bean paste, and it is best to fry it separately instead of with seasoning.

Turn off the fire as soon as the meat is cooked, and avoid overcooking.

Sprinkled pepper and Chili noodles don't need to be fried. After frying, it will be spicy and not fragrant if it is poured with hot oil.

Finally, the hot oil must be hot, the temperature is not hot enough, and it is hot but not too spicy.