[Share] Here’s how to make authentic boiled pork slices: Ingredients: four ounces of lean pork, one pound of green bamboo shoots, half a pound of celery, three garlics (smaller), a small piece of old ginger, and about ten dried chili peppers.

About thirty pieces of Sichuan peppercorns, appropriate amount of Sichuan peppercorn powder, two to three tablespoons of fried chili pepper (excluding chili oil), appropriate amounts of starch, salt, and MSG, three tablespoons each of dark soy sauce and light soy sauce, two tablespoons of watercress, and a small spoonful of sugar.

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Method: 1. Cut the pork into very thin slices, mix with starch, salt and a little water to taste. Peel and wash the green bamboo shoots and cut into thick slices. Remove the old parts of the celery (the celery in this season is not young anymore).

Cut into sections and add a little salt, mix well and marinate for later use. Set aside the young leaves. Slice or break the garlic and put it in a small bowl. Put the dried chili segments and peppercorns in a small bowl. Slice or break the ginger and dark soy sauce.

Put the light soy sauce, watercress, and sugar in a small bowl.

2. Put a small amount of oil in the pot, heat it up, add the garlic slices and sauté until fragrant, then add the green bamboo shoots and stir-fry until they are tender and put them in a bowl.

3. After taking the bamboo shoots out of the pot, be sure to clean the pot, then heat up and add oil. When the oil is 70% hot, pour in the dried chili segments and peppercorns and fry until golden brown, then add the ginger slices in the glass bowl.

, dark soy sauce, light soy sauce, watercress, and white sugar are all poured into low heat and stir-fry until shiny and cherry-colored, then add about 1L of water.

4. After the soup boils, place the meat slices on top, wait a few seconds and then stir gently. Remember not to stir randomly. When the starch on the surface has just solidified, immediately filter out the pickled juice from the celery and remove it from the pot.

Slide the green bamboo shoots into the bottom of the pot, then strain out all the soup from the green bamboo shoots and slide them from the side to the bottom of the pot. Then put the meat slices on top of the celery and green bamboo shoots and simmer for a few seconds, then shovel evenly, add MSG, mix well and serve.

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5. Spread the fried chili on top of the meat and sprinkle with pepper powder.

Wash the pot again and put it on the fire. Heat the oil in two pots and pour it evenly on top. Add the celery leaves and mix well.

Ingredients: Four ounces of lean pork, one pound of green bamboo shoots, half a pound of celery, three garlics (smaller), a small piece of ginger, about ten dried chili peppers, about thirty Sichuan peppercorns, appropriate amount of Sichuan peppercorn powder, crispy chili peppers

Two to three tablespoons (excluding chili oil), appropriate amounts of starch, salt, MSG, three tablespoons each of dark soy sauce and light soy sauce, two tablespoons of watercress, and a small spoonful of sugar.

Method: cut the pork into very thin slices, mix with starch, salt and a little water to taste, peel and wash the green bamboo shoots and cut into thick slices, remove the old parts of the celery (the celery in this season is not young anymore) and cut it into sections

Add a little salt, mix well and marinate for later use. Put the young leaves separately. Slice or break the garlic and put it in a small bowl. Put the dried chili segments and peppercorns in a small bowl. Slice or break the old ginger and put it with dark soy sauce and light soy sauce.

, watercress, and sugar are put together in a small bowl.

Put a small amount of oil in the pot, heat it up, add the garlic slices and sauté until fragrant, then add the green bamboo shoots and stir-fry until they are broken and put them in a bowl.

After taking the bamboo shoots out of the pot, be sure to clean the pot, then heat up and add oil. When the oil is 70% hot, pour in the dried chili segments and peppercorns and fry until golden brown. Then add the ginger slices and old peppercorns in the glass bowl.

Add soy sauce, light soy sauce, watercress, and white sugar and stir-fry over low heat until shiny and cherry-colored, then add about 1L of water.

After the soup boils, place the meat slices on top, wait a few seconds and then stir gently. Remember not to stir randomly. When the starch on the surface has just solidified, immediately filter out the pickled juice from the celery and slide it from one side of the pot.

Put it into the bottom of the pot, then strain out all the soup from the green bamboo shoots and slide it from the edge of the pot into the bottom of the pot. Then put the meat slices on top of the celery and green bamboo shoots and simmer for a few seconds, then shovel evenly, add MSG, mix well and serve.

Spread the fried chili on top of the meat and sprinkle with pepper powder.

Rinse the pot again, put it on the fire, heat up two spatulas of oil and pour it evenly on top.

Add the celery leaves, mix well, and serve immediately.