Boiled pork slices (spicy version)
Overview
My family can’t eat spicy food, so I tried the slightly spicy version
Tags
Ingredients
Steps
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Cut the tenderloin into thin slices, add cooking wine, seafood soy sauce, five-spice powder, starch, and eggs
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Catch evenly and marinate (when other ingredients are ready, marinating is almost done)
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Wash cabbage (also called kohlrabi) and set aside
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Grow soybean sprouts, pinch off the roots, wash and set aside
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Soak black fungus in hair, wash and set aside
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Add water to the wok and bring to a boil, add cabbage and blanch for one minute, drain and put into a large bowl
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Use the water in the pot where the cabbage was blanched, add the long soybean sprouts and continue blanching for two minutes. Remove and drain. Place on top of the cabbage. Continue blanching the black fungus with the same water. For one minute, remove and drain. Put in the big bowl. (I didn’t take a photo of this step.)
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Brush the wok clean, reheat the heat, add the marinated tenderloin, stir-fry until it changes color, remove and set aside
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Heat oil in a wok, add chopped green onion and sauté until fragrant. Add water and bring to a boil. Add freshly stir-fried tenderloin, add five-spice powder and salt, and boil for 3 minutes
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Separately chop green onions, minced ginger, and shredded chilies for later use
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Pour the cooked meat slices and soup in the wok into a large bowl with side dishes
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Place chopped green onion, minced ginger, and shredded chili peppers on top
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Heat another pan and heat until the oil smokes
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Pour it over the chopped green onion, minced ginger and chili shreds
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The finished product is here, la la la
