【Sichuan】Pork slices in sour soup
Overview
Pork slices in sour soup is a very famous Sichuan dish. It is usually fat beef with pickled vegetables. This time I replaced the fat beef with pork tenderloin. The taste is still not inferior to that of fat beef, and it is more casual. You can add some vegetables at home. This dish is sour and exciting, and it goes very well with the meal. If you are tired of eating fish during the festival, this dish will definitely be enough to appetize you. Believe it or not, try it and you will have the best say.
Tags
Ingredients
Steps
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Cut the pork into thin slices (the thinner, the better)
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Put it into a bowl, add cooking wine, salt, starch, shredded ginger and mix well, let it sit for 20 minutes to absorb the flavor
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Shred the cabbage and cut the tofu skin into shreds. Add water to a boil in a pot, add a little salt, blanch the cabbage and take it out
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Blanch the tofu skin and take it out
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Put the marinated meat slices into the pot and blanch them. After the pot is boiled, blanch them for 1 minute and take them out. If there is foam on the meat slices, rinse them with hot water
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Ginger shreds, garlic slices, pickled peppers, green and red peppers chopped separately
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Heat the wok and pour oil in it, sauté the Sichuan peppercorns until fragrant, add ginger, garlic, pickled pepper, green and red pepper and stir-fry until fragrant. Pour in about 2 tablespoons of yellow bell pepper sauce and stir-fry until the oil is released. Add appropriate amount of water
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Pour in half a bowl of pickled pepper water
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Pour in half a bowl of white vinegar
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Add a piece of thick soup and add a little salt
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After the water in the pot boils, add the blanched meat slices, wait for the pot to boil again, cook for a minute and then turn off the heat
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Pour it into a deep plate with cabbage and tofu skin. You can also pour the vegetables into the pot and cook for a while before serving.
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It’s out of the pot
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Sour and refreshing, perfect for meals
