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Boiled pork slices
Release time:
2018-05-24 15:25
Source:
Boiled pork slices
Ingredients: 300 grams of plum blossom meat, 200 grams of Chinese cabbage, 1 egg white, 15 grams of dried Sichuan peppercorns, 15 grams of dried chili peppers, 2 chives, 3 cloves of garlic, 1 piece of ginger, 4 tablespoons of rapeseed oil, appropriate amount of water
Seasoning: 1 tbsp Jinguanyuan Cooking Wine King, 2 tbsp Jinguanyuan spicy sauce, 2 tsp Jinguanyuan chili powder, 1 tbsp Jinguanyuan sesame oil, 1/2 tsp salt, 2 tsp pepper powder, 2 tbsp cornstarch
practice:
1. Slice the plum blossom meat, put it into a bowl, add appropriate amount of cornstarch, salt, and egg white, stir evenly, and marinate for 10 minutes.
2 Prepare appropriate amounts of chili peppers and Sichuan peppercorns
3. Chop ginger and garlic separately.
4. Add dried Sichuan peppercorns and dried chili peppers to the wok and cook over low heat until fragrant until they turn brown, then remove and chop into pieces for later use. It does not need to be too chopped.
5. Tear the Chinese cabbage into slices, wash and drain
6. Add 2 tablespoons of rapeseed oil to the wok, add bean paste, minced ginger, and green onions and stir-fry until red oil appears.
7. Add fresh soup or water, pepper, cooking wine, oyster sauce and other seasonings, stir briefly to mix thoroughly.
8. After the water boils, add the Chinese cabbage slices and cook them
9. Remove the cooked cabbage slices and place them in a container
10. Add the marinated meat slices and break them up. Cook until the meat slices turn white. Do not cook for too long to avoid the meat slices becoming too old.
11. Pour the cooked meat slices into the container, and sprinkle the chopped Sichuan peppercorns, crushed pepper, chili powder, Sichuan peppercorn powder, and minced garlic on the meat slices.
12.Pour 2 tablespoons of rapeseed oil into another pot and heat it up
13. Pour the hot oil evenly over the minced chilies, and a bowl of chili-flavored boiled pork slices is ready.
Tips:
1. When the Sichuan peppercorns are dried, they can be broken into pieces by twisting them with your hands;
2. Rapeseed oil is the first choice for cooking oil, as this is the authentic taste of Sichuan cuisine;
3. The final pouring of hot oil is the finishing touch and cannot be omitted;
4. When frying chili peppers and Sichuan peppercorns, be sure to stir-fry them slowly over low heat. If the heat is too high, they will easily burn. Chop the fried chili peppers and Sichuan peppercorns and sprinkle them on the meat slices. They will taste very charred and full of flavor;
5. The bottom vegetable can be replaced with bean sprouts, lettuce, cabbage, dried tofu, etc. instead of cabbage;
6. It is best to tear the cabbage by hand, which makes it more delicious.
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