Throughout the year, boiled meat is always cooked every now and then. It is unbeatable. This dish has such appeal. The only difference is that the side dishes of boiled meat slices will change with the change of seasons. As this dish appears more and more frequently, my recipe becomes more and more streamlined, and I can make a large pot in just ten minutes. The meat slices are smooth and tender, and the side dishes are spicy. When eating boiled meat, one pot of rice and one dish is enough. So, in my family, I call boiled meat a lazy dish.

To make this dish, there are three key points: marinating the meat slices, cooking the soup and pouring oil at the end. If you master these three points, the taste of this dish will be indispensable. I share my minimalist approach with everyone.

Ingredients: 500 grams of lean pork, 1 tablespoon of cooking wine, 2 tablespoons of starch, 1 tablespoon of Pixian bean paste (for cooking), 1 egg white, 1 tablespoon of sugar, 1 tablespoon of soy sauce, onion and ginger Appropriate amounts of garlic, appropriate amounts of oil and salt, 1 handful of lettuce, and 1 large handful of bean sprouts.

Specific methods:

1. When I first made this dish, I always bought plum blossom meat or tenderloin. Later, after I became more familiar with it, I basically used lean pork, and even more so. For the sake of economy, as long as it is marinated properly, the meat slices will still be smooth and tender.

2. Cut the lean pork into slices, then add a little salt, cooking wine, egg white and starch, and stir it until it becomes sticky, then add some oil and mix well.

3. Prepare the side dishes, wash them, blanch them until raw, and place them at the bottom of a large bowl. I used soybean sprouts and lettuce.

4. Heat the oil in a hot pan, simmer the shallots and ginger, then add the Pixian bean paste, and stir-fry the red oil over low heat.

5. Add an appropriate amount of water, a little sugar and soy sauce, bring to a boil over high heat, and then continue to cook for four or five minutes.

6. Then add the meat slices, hold them one by one with chopsticks and cook until the meat slices change color, then turn off the heat. If you are particular about it, you can use a strainer to fish out the contents of the pot before adding the meat slices, so that the soup will be cleaner.

7. Put the meat slices into a large bowl, and then pour the soup into it.

8. Chop more minced garlic and add a pinch of Sichuan peppercorns. Heat the oil and pour it on to bring out the aroma. The dish is complete.

9. It’s delicious, easy to cook, delicious as a meal, and a big pot of vegetables, enough for the whole family.

1. After marinating the meat slices, you can fry them in red oil. When the soup is cooked, the meat slices will be marinated in place. Therefore, this dish can be served in about ten minutes. It is very easy. It's quick.

2. Don’t skip the final step of pouring oil. Add more minced garlic and Sichuan peppercorns, stir up the aroma with hot oil, and add as much oil as possible.