Do you know how to make authentic boiled pork slices at home?

Learn these three important points well and you can make special delicacies at home, such as authentic boiled pork slices and the finale of a banquet. Grasp these three key links to make pure boiled pork slices

Poached pork slices are a famous traditional and authentic Sichuan cuisine. They are the "pioneers" of Sichuan cuisine that broke away from Sichuan and became popular all over the country. . If you want to make authentic boiled meat slices, you must master these three key links: 1. De-sizing the small meat. If you want the steamed meat to be delicious, soft and tender, desizing the meat is a crucial step. The order of desizing is most important. First add appropriate amounts of onion and ginger water, rice wine, and light soy sauce to allow the meat to absorb the water, then add salt and water powder. 2. Knife-edge pepper. The core of boiled vegetables in Sichuan cuisine is actually "knife-edge pepper". According to the 2:1 ratio of Chaotian pepper and Ma pepper, stir-fry until fragrant and crispy, then chop it into powder with a knife, also known as knife-edge pepper. 3. Remove the slag. This step is often overlooked by everyone. After steaming the sauce, you must remove the dry red pepper, pepper, onion, garlic and other ingredients in it. This is also an important step to improve the quality of the dish. The process of making boiled pork slices

1. When making boiled pork slices, it is very important to choose the ingredients. You must choose the inner spine strips, also known as "cucumber strips". The steamed meat is soft and tender, which is the best. Good choice. If it is really difficult for you to buy tenderloin strips, you can also use tenderloin or gold coin cubes instead. Use 1 pork loin, about 350 grams, clean the surface of the meat, squeeze out the surface water, and directly cut it into coin-thick pieces with a knife.

2. Put the meat cut into small pieces into the marinated pork basin and gradually desize. Add 35 grams of onion and ginger water in batches, and keep pinching until the meat absorbs the water into the muscle fibers before adding the next time. Add 5 grams of rice wine, 15 grams of delicious fresh soy sauce, 2 grams of dark soy sauce, and a small amount of about 0.3 grams of white pepper. Use the same technique to knead evenly. Add 2 grams of salt and mix again. Finally, add 35 grams of cornstarch and stir continuously until each piece of meat is evenly coated with a layer of gouache. Marinate the prepared meat for 30 minutes to completely remove the fishy smell, add flavor and enhance the flavor. Remember, the salt must be added later. If it is added too early, the salt can quickly coagulate the protein on the surface of the meat. No matter how you stir it, the water will not be absorbed into the muscle fiber, which will definitely affect the tenderness of the meat. This needs to be noted.

3. Chili peppers are the core of Sichuan boiled vegetables. According to the ratio of dry red chili peppers and peppercorns of 2:1, prepare 10 grams of dried red pepper segments and 5 grams of peppercorns. Pour about 5 grams of cooking oil into the pot. When the temperature is 40 to 50% hot, add the dry red pepper segments over low heat and fry until it becomes dry and spicy. Add the peppercorns and stir-fry over low heat until the spicy and fragrant aroma develops. Cook until budgerigar spots appear on the surface of the dried red peppers and the pot quickly becomes simmering. After the indoor temperature has cooled down, it is first broken with a cutting edge, and then chopped into powder with a different knife, also known as "knife-edge pepper".

4. The boiled meat slices and hot pot side dishes currently on the market are a bit messy, almost to the point of freedom. There are also standardized hot pot side dishes for boiled meat slices: generally four types of hot pot side dishes are chosen: lettuce, cucumber, leek greens, and cabbage. If we make it at home, we don’t care about authenticity and purity. We can also freely choose other hot pot side dishes. Clean the food, cut the garlic into 3cm long middle sections, and break the cabbage into pieces by hand. Cut the lettuce into slices with a diagonal knife, just enough to break the celery shreds in the column. It tastes crispy and does not fill the teeth. Cut the cucumber into 2 lengthwise sections, then use a cutting knife to cut into 7cm long sections, and cut into rectangular cucumber slices. Chop 10 grams of green onions, 10 grams of thinly sliced ??ginger, 10 grams of minced garlic, and 10 grams of chopped green onions.

5. Pour a certain amount of cold water into the pot, bring it to a boil, then add a little cooking oil and salt to make the vegetables in the water more green. This is a very useful cooking tip. . Add lettuce slices and cabbage, blanch for about 1 minute, blanch the vegetables, drain, cover with cucumber slices and leek moss segments at the bottom of the soup bowl.

6. Pour 30 grams of cooking oil into the pot, bring to a boil at 40% heat, add 5 grams of dried red pepper segments and 3 grams of peppercorns, and stir-fry over low heat until the aroma becomes spicy. Add ginger slices, minced garlic, and scallions, and simmer again until fragrant. Add 30 grams of bean paste and 15 grams of light soy sauce and stir-fry over low heat until it becomes chili oil. Pour in 750 grams of boiling water, bring to a boil, then turn to medium heat, add 3 grams of white sugar, 2 grams of chicken essence or chicken powder (optional), and a small amount of about 0.5 grams of white pepper to enhance the freshness. Simmer again for 10 minutes to stimulate the fragrant flavor.

7. Use a fine colander to filter the steamed blanched juice to remove the residue, pour it back into the pot, adjust the heat to the lowest, and disperse the desized meat piece by piece into the pot. Turn to medium heat, add 10 grams of rice wine, and stir slowly at the beginning to avoid de-slurry of the meat. After the sauce in the pot is slightly boiled, stir the meat evenly with a spoon, blanch it in water for about 3 minutes, and then stop cooking immediately.

8. Pour the steamed meat and sauce into a soup bowl lined with vegetables, and sprinkle chili pepper on top.

9. Pour 50 grams of cooking oil into the pot, bring to a boil and smoke slightly, then pour it on the surface of the chili peppers to fully activate the aroma of the chili peppers and make the aroma overflowing. Garnish with chopped green onions on the surface, and this classic boiled pork slices is completed. Serve it delicious and enjoy. Stir-frying authentic soups and making classic dishes at home is not as difficult as you imagine. By grasping these three important points, you can also make authentic boiled pork slices at home, the finale of the banquet.