Boiled pork slices

Overview

My family loves to eat boiled pork slices, but the home-made boiled pork slices always feel a bit old, so this time Zerui’s mother used the method of hammering the meat slices. The hammered meat slices are super tender and smooth, and the elderly and children love to eat them. If you happen to be unable to marinate the meat slices, then try the method of hammering the meat slices~~

Tags

• hot dishes
• preparing meals
• sichuan cuisine
• lunch
• dinner
• doupi
• dried chili pepper
• enoki mushroom
• green pepper
• hot pot base
• lean pork
• millet pepper
• mung bean sprouts
• onion and ginger
• peppercorns
• sichuan pepper powder

Ingredients

Steps

1. 1 grams of lean pork, 1 piece of bean skin, 150 grams of enoki mushrooms, 200 grams of mung bean sprouts, 2 millet peppers, 1 green pepper, 50 grams of Haidilao hot pot base, appropriate amount of minced onion and ginger, 3 dried chili peppers, 1 small handful of peppercorns, and appropriate amount of Sichuan pepper powder.

   

2. 2 Process the ingredients first; wash the enoki mushrooms and cut off the old roots and set aside, roll the tofu skin into rolls and cut into shreds and set aside, cut millet peppers and green peppers into small circles, and cut some chopped green onion and ginger for later use.

   

3. 3 Pinch off the heads and tails of mung bean sprouts, wash and set aside.

   

4. 4 Now when dealing with lean meat, slice the lean meat into thin slices. You don’t need to cut it too thin. Place the sliced lean meat on a chopping board, dip it in a layer of cornstarch, and pound it with a rolling pin until the meat slices become thinner, until they reach your desired thickness. Beat all the meat slices in turn. Because the beaten meat slices are full of starch, they will be particularly tender and smooth after cooking. They have a completely different texture from the usual meat slices. Friends who like it can try this method.

   

5. 5 Put the processed enoki mushrooms and bean sprouts into boiling water and blanch them. Drain them and drain them. Stir-fry or blanch the vegetarian vegetables in advance, so that the soup with boiled meat slices will not be watery and tasteless. Never cook vegetables in the boiled soup and then take them out to cook with meat slices, otherwise the fresh and fragrant flavors will be absorbed by the vegetables and the soup will be bland.

   

6. 6 The cut shredded tofu skin is also put into boiling water and simmered for three to two minutes, fished out and set aside. Cooking the tofu skin for three to two minutes in advance will make it softer and remove part of the beany smell.

   

7. 7 Drain the blanched enoki mushrooms and bean sprouts and place them on the bottom of the soup bowl.

   

8. 8 Put base oil in the pot, add chopped green onion, ginger slices, dried chili peppers, and peppercorns and stir-fry over low heat until fragrant, then add the prepared hot pot base ingredients.

   

9. 9 After the hot pot base melts, add stock (or water), add white pepper and chicken powder, stir a few times, mix well, and boil over high heat for a few minutes.

   

10. 10 After cooking, remove the dregs and remove the dregs.

    

11. 11 Add the blanched tofu skin and cook for a few minutes.

    

12. 12 Then put the processed meat slices into the pot one by one. Boil again and the meat slices will change color (about one or two minutes).

    

13. 13 Pour the meat slices, bean skin, and soup into the soup bowl lined with bean sprouts and enoki mushrooms. Sprinkle with chopped millet pepper and Sichuan peppercorn powder. If you like it spicier, add another teaspoon of chili powder.

    

14. 14 Burn a little hot oil and pour it on the millet pepper and Sichuan pepper powder while it's hot. With the sound of "sizzling", the spicy aroma fills the house~~~

    

15. 15 The soup is bright red, spicy and has a strong flavor. If you like it, try it~~