Water-boiled slices of pork (Poached spicy slices of pork) is the main ingredient of the pork loin of a local new dish, originated in Zigong, carried forward in the Southwest, belongs to the Sichuan cuisine in the famous home-cooked dishes. The meat is boiled in water without oil, so it is called boiled slices of pork.

The production process is as follows:

Materials: pork tenderloin, garlic, bok choy, seaweed, celery, cilantro; seasoning: bean paste, dried chili peppers, peppercorns, ginger, garlic, scallions, salt, monosodium glutamate (MSG), cooking wine, dry starch.

Step 1: cut a large piece of tenderloin, with cooking wine, egg white, dry starch, a small amount of salt;

Step 2: garlic, celery, cut into sections, kelp slices, garlic ginger slices, chopped scallions;

Step 3: frying pan is hot, into the chili peppers, peppercorns roasted, with a rolling pin crushed;

Step 4: start the frying pan, the temperature of the oil rises to 7%, then the oil, ginger and garlic. Into the onion, ginger and garlic slices burst incense, into the Pixian bean paste stir-fried, add water and the appropriate amount of salt to boil;

Step 5: green vegetables, garlic, kelp, celery into the pot blanch for a few moments and fished out into the dish;

Step 6: a piece of tenderloin into the pot of scalding until cooked, fished into the dish, the pot of soup with monosodium glutamate flavoring poured into the dish;

Step 7: the peppers Sprinkle the chopped chili peppers in the bowl;

Step 8: Drizzle with hot oil.