Pickled pork slices

Overview

Pickled pork slices, the soup is spicy and sour, and the meat slices are smooth and tender. Because my family can’t eat too spicy food, I reduced the amount of chili pepper and made a slightly spicy version of sauerkraut pork slices that suits my family’s taste.

Tags

• hot dishes
• appetizers
• home cooking
• common dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken breast
• cooking wine
• corn starch
• dried chili pepper
• edible oil
• oyster sauce
• sauerkraut
• zanthoxylum bungeanum
• pepper
• salt

Ingredients

Steps

1. 1 Thinly slice chicken breast.

   

2. 2 Add salt, cooking wine, pepper and cornstarch to the meat slices, mix well and marinate for 30 minutes.

   

3. 3 Wash the sauerkraut and cut into sections.

   

4. 4 Pour oil into the wok, add chili segments and Sichuan peppercorns and fry until fragrant.

   

5. 5 Add sauerkraut and ginger and stir-fry until fragrant.

   

6. 6 Add water, bring to a boil over high heat and add oyster sauce, pepper, and a little salt.

   

7. 7 Add the meat slices one by one.

   

8. 8 Cook until the meat turns white and turn off the heat.

   

9. 9 Serve out.

   

10. 10 Pour a little oil into the wok, add Sichuan peppercorns and chili pepper segments and fry until fragrant.

    

11. 11 Pour it over the meat slices while it's still hot.

    

12. 12 A spicy, sour and refreshing meal.