The home cooking method of pickled pork slices is as follows:

Main ingredients: tenderloin, pickled pickled cabbage

Ingredients: pickled radish, pickled pepper, old ginger, green onion, green onion , chicken essence, soy sauce, pepper, lard, pickled ginger, garlic, white sugar, sweet potato powder, monosodium glutamate, kaempferol, star anise, fennel, cinnamon, amomum villosum, white buckwheat, Sichuan peppercorns, bay leaves

1. Pick a palm-sized piece of pickled cabbage and cut it into 10 cm strips the size of your thumb. Pick about three pickled peppers the size of your little finger and cut them into half-centimeter sections. Cut the pickled ginger half the size of your thumb into 1 mm thick slices and one 40 cm green onion. , cut into four centimeter long sections; half a thumb-sized piece of ginger and garlic, cut into 1 mm thick slices.

2. A piece of meat about the size of a palm, about two centimeters thick, cut into thumb-sized pieces about two millimeters thick, half a palm-sized piece of pickled radish about one centimeter thick, cut into four or five centimeters long and one centimeter thick. strip.

3. Add a thumb-sized amount of light soy sauce, 1/4 thumb-sized amount of salt, 1/6 thumb-sized amount of pepper, cut into 5 cm long pieces with a thickness of one or two millimeters. Dice green onions and mix well.

4. Add warm water just enough to cover the meat, stir with your hands in the same direction so that the meat absorbs the water, add about 2/3 tablespoons of sweet potato starch with a ten centimeter diameter spoon, stir and knead evenly. Locks in moisture.

5. Add about 1/3 spoon of lard with a 10 cm diameter soup spoon into the pot, add onion segments, ginger and garlic, pickled peppers, pickled ginger, about 20 pieces of Sichuan peppercorns, one bay leaf, one star anise The same volume of Duoshannai, one amomum villosum, two white buckwheat, 1/4 thumb-sized amount of fennel, 1/2 thumb-sized amount of cinnamon, stir-fry over high heat for about half a minute.

6. Add sauerkraut, pickled radish, and a thumb-sized amount of white sugar, stir-fry for a minute or two, add about 1.5 liters of water, cook over medium heat for about 3-5 minutes, and reduce the water to about 1.2 liters.

7. Bring the water to a boil over high heat. Add the meat slices one by one at different positions (finish in about a minute). After adding, do not stir at first, stir once or twice after half a minute, and cook for about a minute.

8. Turn off the heat, add half a thumb's worth of chicken essence, 1/4 thumb's worth of MSG, 1/4 tablespoon of chopped green onion with a diameter of five centimeters, mix well while it's hot.