Boiled pork slices

Overview

The home-cooked dish in Sichuan cuisine, the rice killer that every family in Sichuan eats

Cut the Chaotian pepper into sections and roast the Sichuan peppercorns over low heat
Spread out on a cutting board to cool, then fry into knife-edge chili peppers
Slice the tenderloin, add water and squeeze it dry, add refined salt, cooking wine and starch and mix well and set aside. Slice winter bamboo shoots, mince onion, ginger and garlic and set aside.
Pour a little oil into the pot over high heat, add bean sprouts, rapeseed, refined salt, and chili peppers and stir-fry until cooked and place on the bottom of the casserole.
Leave the oil in the pot, stir-fry the minced ginger, bean paste, and black bean paste over low heat
Add water to boil, add appropriate amount of sugar, cooking wine and chicken powder, turn down the heat and shake the pork slices to disperse.
When the meat pieces float, put them into a casserole. Add an appropriate amount of water and starch into the pot and mix well. When the soup becomes slightly thicker, pour it into the casserole. Sprinkle with chili pepper and minced garlic.
Clean the pot and heat it up, pour in an appropriate amount of oil, heat it until it is 80% hot, pour it on the meat slices and sprinkle the chopped green onion evenly.