Boiled pork slices

Overview

Boiled pork slices are the representative of Sichuan cuisine and are famous all over the country. The characteristics of this dish are that it is numb, spicy and flavorful, and it is also very oily. I tried making this dish for the first time today. I really felt that it was very complicated to make. It had to go through several procedures to complete. Fortunately, it tasted good. You didn’t use much oil to make it yourself, so it didn’t have the aroma of a restaurant. As a home-cooked dish, it is also a major dish. It seems that Lao Yang's production process is a bit messy and his understanding is not thorough enough. It is not an authentic attempt to complete the homework, but it can be regarded as an attempt.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• sichuan cuisine
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• bone broth
• cabbage leaves
• dried chili flakes
• egg white
• pork tenderloin
• soybean sprouts
• star anise
• sweet potato starch
• zanthoxylum bungeanum
• black pepper
• ginger slices
• green onions
• salt

Ingredients

Steps

1. 1 Marinate the meat slices first, then place the tenderloin in the refrigerator to harden and facilitate slicing. Cut it crosswise into thin slices, the thinner the better

   

2. 2 One teaspoon of salt, one teaspoon of black pepper, one teaspoon of egg white, one teaspoon of sweet potato starch

   

3. 3 Add egg white

   

4. 4 Mix well with salt, black pepper and egg white and marinate for 20 minutes

   

5. 5 Then stir in the starch

   

6. 6 Mix well and set aside

   

7. 7 A bowl of bone broth

   

8. 8 Side dish: 100g soybean sprouts, 5 cabbage leaves

   

9. 9 shallots, ginger slices, dried chili pepper, a small spoonful of peppercorns, 1 star anise

   

10. 10 Heat the pan with cold oil, sauté the onion, ginger and star anise until fragrant

    

11. 11 Add bean sprouts and cabbage, stir-fry to enhance the flavor

    

12. 12 Put the bone broth into the boiling pot

    

13. 13 Add a little salt and bring to a boil

    

14. 14 Remove the cooked bean sprouts and cabbage and place in a bowl for later use

    

15. 15 Strain the seasonings through a mesh sieve, strain the soup into a bowl and set aside

    

16. 16 Blanch the meat slices until they turn white

    

17. 17 Take it out and put the meat slices on the vegetables in the bowl

    

18. 18 Pour oil into another pot, heat the pot with cold oil and sauté Sichuan peppercorns until fragrant

    

19. 19 When the peppers are slightly brown, take them out and place them on the meat slices

    

20. 20 Pour the strained soup into

    

21. 21 Heat the remaining oil until it smokes, then pour it over the meat slices

    

22. 22 Spicy and fragrant boiled pork slices are ready