The home cooked practice of spicy boiled pork slices, the home cooked 01 practice of spicy boiled po

Preface. Boiled pork slices are a traditional dish of Sichuan cuisine, which is made by almost every household in Sichuan. The characteristics of boiling are "numb, spicy, fresh, and hot."

Boiled pork slices are mainly lean pork, pork loin, pork is rich in high-quality protein can promote iron absorption, has the effect of nourishing the kidney and nourishing blood, nourishing yin and moisturizing dryness, pork loin is rich in high-quality protein, fat and cholesterol content is relatively small, and the general population can eat.

Material. Ingredients: 300g pork tenderloin, 300g cabbage;

Excipients: half a sheet of tofu skin, an appropriate amount of lettuce, 2 spoons of Pixian bean paste, 40g of egg white, 3 spoons of corn starch, 1 spoon of cooking wine, 2 spoons of soy sauce, appropriate amount of refined salt, appropriate amount of minced garlic, appropriate amount of Sichuan pepper, appropriate amount of Sichuan pepper, appropriate amount of vegetable oil.

Spicy poached pork slices.

A piece of pork loin is set aside.

Cut the pork tenderloin into large slices, the thinner the better, (if you feel that it is not easy to cut, you can put the meat in the freezer to freeze it a little, and slice it when the meat is a little hard).

Add an egg white to the sliced meat.

Add starch, cooking wine, and salt to grasp the meat and marinate it for later use.

Wash the cabbage and tear it into large slices by hand.

Blanch the cabbage in a hot pan and let it cool for later use.

Put the cabbage, lettuce, and tofu skin in a bowl and set aside.

Chop the Pixian bean paste.

Heat the pot, pour in an appropriate amount of vegetable oil, add Pixian bean paste and minced garlic and stir-fry until the red oil is fried.

Add the broth and bring to a boil.

Place the marinated meat slices in the pan.

Slowly disperse with chopsticks, and when the meat slices are cooked until they spread out and change color, add soy sauce, salt, chicken essence, and seasoning. (Pixian bean paste is salty and light, and the salt should be measured).

In another pot, add Sichuan pepper and fry until it changes color, add Sichuan pepper and stir-fry until fragrant, and pour it into a bowl with good dishes.

The spicy, spicy and fragrant boiled pork slices are ready.

Tips: 1.Dried chili peppers and Sichuan peppercorns must be fried brown and red crispy and fragrant, fried chili peppers and Sichuan peppercorns are sprinkled on the meat slices, and they are full of burnt flavor and delicious to eat.

2.Pixian bean paste must be fried fragrant and fried in red oil.

3.Finally, the hot oil must be boiled very hot, and the vegetables and meat can be poured out of the fragrance.

Spicy and enjoyable boiled pork slices.

Ingredients: pork loin, rape, soybean sprouts, eggs, chicken essence, cooking wine, pepper, light soy sauce, starch, peanut oil, dried chili, minced garlic, Pixian bean paste, sugar, chili powder, Sichuan pepper powder, salt;

Production steps: 1. Clean the pork tenderloin you bought, then cut it into thin slices and soak it in cold water for about half an hour, then take out the soaked meat slices and drain the water and put them in a clean basin, and then put in an appropriate amount of chicken essence, cooking wine, pepper, and light soy sauce to marinate for a while.

2. Taking advantage of the time between the cured meat, we cleaned the side dishes, that is, rape and soybean sprouts, and then blanched them in boiling water, and then took them out and put them in the basin as the bottom.

3. At this time, the meat slices are almost marinated, we first separate the egg whites and yolks, then pour the egg whites into the marinated meat slices, then stir evenly so that the meat slices are full of egg whites, and then pour in an appropriate amount of starch and peanut oil and stir evenly for later use.

4. **Remove from the pot, then put in an appropriate amount of peanut oil, after the oil is heated, put the peppercorns in the oil pot and stir-fry, and then put the dried chili peppers and minced garlic into the pot and stir-fry. At this time, you should put a large spoonful of Pixian bean paste into the pot for stir-frying, and wait until the red oil of the bean paste is fried out, you can pour it into the soup, there is the best stock, and after the soup boils, you can put in chicken essence, sugar, salt and other seasonings to taste, and then put the meat slices into the soup and cook them to take them out and put them on top of the vegetables and bean sprouts.

5. Then sprinkle an appropriate amount of chili powder and pepper powder on top of the meat slices, heat some dried chili pepper segments in the pot, and then pour hot oil on top of the meat slices, and put a few coriander on it to eat.

First of all, slice the meat, put an egg, some light soy sauce and a little salt. Put some starch and grasp it well with your hands. Marinate for about 20 minutes, then prepare the side dish like soybean sprouts tofu skin.

Celery and other favorite dishes, ready. Then you can fry the bean paste and hot pot ingredients to bring out the red oil and fragrance. Then add water.

Then put a variety of spices. Put it in the pot. Wait until the water is boiling.

Put the prepared vegetables inside, cook them, and then put the marinated meat slices inside. After cooking, take it out and put it on top of the dish, then put the soup. Put it in the basin and put it in her position to the position of the steak.

Then top with minced garlic. Pepper. Chili segments and chili flakes.

Sprinkle evenly on the meat slices. Then brush the pot clean and heat a spoonful of oil in the sky. Pour oil over it and the fragrant spicy boiled pork slices are ready.

In addition, you can also put your favorite vegetables as a base in it.

1.About 500 grams of pork loin, appropriate amount of soybean sprouts and enoki mushrooms.

2.Pixian bean paste, Sichuan pepper and Sichuan pepper (dark green one I added a little sesame pepper), green onion ginger shreds, garlic slices. Another serving of shredded green onions, shredded chili peppers, and minced garlic is used when preparing to drizzle over the hot oil.

3.Cut the tenderloin into 3 mm thick slices, and then starch it: first add cooking wine, salt, pepper, sugar, and grasp well, then increase about half an egg white to grasp well, and then add about a small tablespoon of starch, grasp well, lock in the moisture of the meat, and finally add a little salad oil and mix well, so that the meat does not stick when it is put into the pan.

4.The battered meat should rest for half an hour.

5.Soybean sprouts and enoki mushrooms are fried in a small oil pot until they are medium-cooked, put them in a large bowl for later use, and only add an appropriate amount of salt when stir-frying. (Enoki mushrooms are more delicious than other vegetables).

6.Put the peppercorns and dried chili peppers into an oil-free pot and fry them over low heat until fragrant, don't paste them, otherwise they won't be fragrant, take them out and let them cool for later use.

7.When the oil in the pot is hot, add 2 tablespoons of Pixian bean paste and stir-fry the red oil over low heat.

8.Then add the green onion and ginger shreds and garlic slices and stir-fry until fragrant, and stir-fry over low heat until the green onion and ginger wilt.

9.Then you can season and add cooking wine, sugar, salt and pepper.

10.Add appropriate water and bring to a boil.

11.When the water is boiling, put the batted meat slices into the pot.

12.After adding the meat slices, bring to a boil over high heat and turn to low heat for 5 minutes, and add the chicken essence before cooking.

13.Pour the cooked meat slices into a large bowl with bean sprouts and enoki mushrooms, and sprinkle with shredded green onions, minced garlic and dried chili peppers.

14.Place the peppercorns and dried chili peppers on a cutting board and grind them into powder with a knife.

15.Sprinkle the crushed peppercorns and chili flakes on the surface of the slices.

16.Heat the oil in the pan, turn off the heat when it smokes, wait for 3 seconds, and pour the hot oil evenly over the surface of the meat slices.

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Ingredients. Pork to taste.

Appropriate amount of greens.

Accessories. Dried chili peppers to taste.

Sichuan peppercorns to taste. Green onions to taste.

Appropriate amount of broth or water.

Ingredient. Appropriate amount of bean paste.

Soy sauce to taste. Cooking wine to taste.

Starch to taste. Salt to taste.

Sugar to taste. Minced garlic to taste.

Appropriate amount of minced ginger. The steps of the preparation of spicy boiled pork slices.

Pork, water greens, bean paste, cooking wine, starch, salt, dried chilies, Sichuan peppercorns, green onions, broth or water, soy sauce, sugar, garlic foam, ginger foam.

The materials are ready.

Add starch, salt, and cooking wine to the sliced meat, and grasp it for about 15 minutes.

Put oil in a pan and stir-fry with shredded green onions.

Add the greens and stir-fry until raw.

Put the cooked dishes in a bowl and set aside.

Prepare the chili foam and Sichuan peppercorns, as well as two spoonfuls of bean paste, minced garlic and ginger.

Put oil in a pan, add ginger and garlic foam and bean paste and stir-fry the red oil.

Add water or stock.

Add the previously marinated meat slices and stir them quickly with chopsticks.

Bring to a boil and pour into a bowl where the greens were stacked earlier.

Put the prepared chili foam and peppercorns into the pan and fry until fragrant.

Spread it on the top of the bowl, and finally put the appropriate oil in the pot, and pour it on top of the chili foam and peppercorns after it is hot, and the red oil can be produced, and the dish can be eaten.

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1. Take an appropriate amount of pork tenderloin and put it in the refrigerator for a little while, then cut it into thin slices for later use.

2. Wash the cabbage and put it in a pot to blanch and remove it for later use.

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