Boiled pork slices

Overview

Boiled pork slices are a traditional Sichuan dish that almost every household in Sichuan makes. The characteristics of Shuizhu are numb, spicy, fresh and hot

Tags

• hot dishes
• cooking wine
• dried chili pepper
• garlic
• lean meat
• oil
• onions
• pixian douban
• rapeseed
• starch
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Cut the lean meat into large thin slices, marinate the meat with starch, cooking wine, salt and a little water and set aside.

   

2. 2 Pour 30 grams of oil into the wok, add dried chili segments and Sichuan peppercorns and fry over medium heat until brownish red, remove and set aside.

   

3. 3 Turn up the heat, add the green onion segments to the wok and stir-fry until fragrant, then add the rapeseed and stir-fry until raw, spread in a basin and set aside.

   

4. 4 Heat the pot, then pour 30 grams of oil, add Pixian watercress and minced ginger and stir-fry until red oil emerges

   

5. 5 Add appropriate amount of water and bring to boil.

   

6. 6 Put the marinated meat slices into the pot, spread them out with chopsticks, and when the meat slices are cooked until they spread out and change color, add salt to taste.

   

7. 7 Pour the meat slices and soup into a large basin lined with rapeseed. Chop the pre-fried dried chilies and Sichuan peppercorns and sprinkle them on the meat slices. Spread the minced garlic evenly on the meat slices. Wash and dry the pot. Add 40 grams of oil and heat until smoking. Then pour the hot oil evenly on the meat slices.