Poached sliced pork is a local newly created dish, originated in Zigong, carried forward in the southwest, belongs to the famous home cooking in Sichuan cuisine. Below you can follow me to see the relevant practices!

Practice 1

Main ingredients: pork tenderloin (150 grams)

Accessories: cabbage (50 grams)

Seasonings: eggs (30 grams) pepper (3 grams) bean paste (10 grams) ginger (10 grams) green onions (10 grams) chili pepper (red, sharp, dry) (5 grams) pepper (5 grams) soy sauce ( 10 grams). 10 g) cooking wine (8 g) monosodium glutamate (5 g) salt (10 g) starch (peas) (10 g) vegetable oil (50 g)

1. pork loin sliced, egg white and starch, salt, monosodium glutamate, cooking wine into a paste, coated with meat;

2. cabbage leaves, ginger cleaned and sliced, onion white cut into segments;

3. 35 grams of vegetable oil into a pot, heat, and Pour into the pepper, dried chili pepper slow fire frying, until the chili was golden yellow fish out;

4. Then, the chili pepper, pepper finely chopped;

5. Stir frying bean paste with oil in the pan, then cabbage leaves, white onion, ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings into the slightly stirred a few times, so that it is well adjusted;

6. Then put in the meat

Practice 2

Ingredients: one pork tenderloin, garlic cloves, bok choy, seaweed, celery, cilantro

Seasoning: bean paste, dried chili peppers, peppercorns, ginger, garlic, scallions, salt, monosodium glutamate (MSG), cooking wine, dry starch

Practice:

1. Cut a large slice of pork tenderloin and use the cooking wine, Egg white, dry starch, a small amount of salt 2. garlic cloves, celery cut into sections, kelp slices, garlic and ginger slices, shallots minced

3. frying pan hot, into the chili peppers, peppercorns roasted, crushed with a rolling pin

4. frying pan, the oil temperature rises to 7% when the oil temperature, down into the minced onions, ginger and garlic slices of incense, put Pixi County Bean Sauce stir-fried, add water and the right amount of salt to boil

5. The green cabbage, garlic, kelp, celery into the pot blanch for a few moments and fished out into the dish

6. Will be a piece of the spine into the pot of scalding until cooked, fished into the dish, the pot of soup with monosodium glutamate seasoning poured into the dish

7. Will be pepper pepper sprinkled in

practice three

auxiliary: celery, lettuce leaves, (to have lettuce tips,) the lettuce leaves, the lettuce leaves, the lettuce leaves, the lettuce leaves, the lettuce leaves, the lettuce leaves, and the lettuce leaves, the lettuce leaves. , (to have lettuce tips and celery stalks (not leaves)), you can add leek leaves.

Seasonings: ginger, green onion, garlic, soy sauce, soy sauce, starch, salt, monosodium glutamate (MSG), peppercorns, dried red chili peppers, chili pepper (to be a little thicker), cooking oil

Preparation:

1. Pork tenderloin sliced into pieces and then slurried with a little soy sauce (soy sauce) and cornstarch, add a little wine and salt to taste;

2. celery cleaned and cut into segments, lettuce leaves washed cut into segments;

3. green onions, ginger shredded, garlic minced;

4. hot pot of cold oil into the dry red pepper, pepper, low heat slow heat until the oil is red, into the green onions, ginger, garlic stir-fry for a few times;

5. will be seasoning shoveled out of the side of the芳芳, leaving some oil will be auxiliary vegetables into the fire fried crispy, auxiliary dishes into the bottom of the bowl flat;

6. bean paste with fried out of the oil fried, with fried 'seasoning', and the oil is not the best, but it's a good idea to use it. With the fried 'seasonings together with a small amount of water, open the pot into a little salt, soy sauce, monosodium glutamate, sugar, the pulp of the meat slice by sliding into the pot, when the meat is cooked with the soup into a bowl;

7. will be peppercorns (not afraid of numbness can be used with peppercorns), chili pepper evenly sprinkled in a bowl (like garlic can be put on the garlic), will be the pot cleaned and heated, will be the oil burned to a high temperature and then evenly poured in the meat can be.