Boiled pork slices

Overview

To make boiled pork slices, both soup and meat are crucial. Many people will choose tenderloin, but I think tenderloin is a bit burnt. If you want a good taste, meat tenderizer is usually added. Meat tenderizer is a seasoning that I rarely use. If you want the meat slices to be delicious, it is really good to choose pork shoulder and neck meat. The pork shoulder and neck meat is crispy, tender and refreshing. Sometimes I use hot pot base as the soup base, but this time I used red bean paste and it was just as delicious. It’s getting colder, so eat some heavy-flavored dishes to increase your appetite and warm your body.

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• winter recipes
• banquet dishes
• famous dishes
• chicken essence
• cinnamon
• cooking wine
• dried chili pepper
• edible oil
• lettuce
• maggi fresh soy sauce
• old soy sauce
• onions
• pork shoulder and neck
• red bean paste
• sichuan pepper powder
• star anise
• starch
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, slice the pork, peel the lettuce

   

2. 2 Marinate the pork with Maggi fresh soy sauce, salt, pepper powder, starch and cooking wine for 30 minutes

   

3. 3 Heat a wok, add oil, geranium leaves, cinnamon, star anise, peppercorns, and ginger slices and stir-fry until fragrant

   

4. 4 Add red bean paste and stir fry together

   

5. 5 Add bone broth and bring to a boil

   

6. 6 After the soup comes to a boil, cook for about 5 minutes, add dark soy sauce, pepper powder, very fresh soy sauce, and add sliced lettuce

   

7. 7 Add the marinated meat slices, when cooked, add chicken stock, mix well and serve

   

8. 8 Heat up another pot, add Sichuan peppercorns and dried chili peppers and stir-fry until fragrant, pour in the cooked meat slices and sprinkle with chopped green onions