Boiled pork slices

Overview

A classic dish in Sichuan cuisine, I never believed that the meat slices of boiled pork were boiled in water. In fact, they are really boiled. A simple and easy dish to follow.

Tags

• hot dishes
• meat dishes
• old man
• sichuan cuisine
• dinner with friends
• winter recipes
• famous dishes
• cornstarch
• doubanjiang
• ginger powder
• lettuce
• light soy sauce
• pork
• zanthoxylum bungeanum
• minced garlic

Ingredients

Steps

1. 1 Blanch the lettuce in boiling water;

   

2. 2 Drain the water and put it in the bottom of the bowl;

   

3. 3 Mix the meat in advance, add cornstarch, light soy sauce, a small amount of salt and a few drops of oil (the secret to tender meat is here~indispensable)

   

4. 4 Heat another oil pan, add Sichuan peppercorns and sauté until fragrant;

   

5. 5 Then add the bean paste and stir-fry the red oil;

   

6. 6 Add garlic and ginger and stir-fry;

   

7. 7 Add 2 bowls of water (small rice bowls), add a small amount of salt (if the bean paste does not come out, there will be a lot of salt, don’t add too much), when it boils, pour the mixed meat into it, and when it boils, pour it into a bowl with lettuce;

   

8. 8 Heat up another frying pan, and when the oil is hot, pour it on the vegetables. Now the aroma is fragrant. Let’s start the meal~