How to cook boiled pork slices

Boiled pork slices is the most common way of eating it, because the meat is tender and the vegetables are fresh, so it can increase our appetite. In fact, although boiled pork slices seem simple, the details cannot be ignored. Let's take a look at the common production methods introduced below.

Method 1

Ingredients: Pork tenderloin (150g)

Accessories: Cabbage (50g)

Seasoning: Egg (30g) Pepper (3g) Doubanjiang (10g) Ginger (10g) Scallion (10g) Chili (red, sharp, dry) (5g) Sichuan pepper (5g) Soy sauce (10g) Cooking wine (8g) MSG (5g) Salt (10g) Starch (pea) (10g) Vegetable oil (50g)

Method 2

Boiled pork slices

1. Slice the pork tenderloin, mix egg white, starch, salt, MSG and cooking wine into a paste, and apply it on the meat slices;

2. Wash and slice the cabbage leaves and ginger, and cut the scallions into sections;

3. Heat 35g of vegetable oil in a pan, add Sichuan peppercorns and dried chili peppers and fry over low heat until the peppers turn golden brown;

4. Then, chop the chili peppers and peppercorns into fine pieces;

5. Stir-fry the chili bean paste with oil in a pan, then add the cabbage leaves, green onions, ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings, and stir a few times to mix well;

6. Then add the meat slices and continue to stew. When the meat slices are cooked, take them out and sprinkle them with chopped dried chili peppers and Sichuan peppercorns;

7. Bring the remaining vegetable oil to a boil, pour it on the meat slices, and let the hot oil fry the dried chilies, Sichuan pepper powder, and meat slices to make the dish numb, spicy, and fragrant.

Method 3

Ingredients: 1 pork tenderloin, garlic sprouts, green vegetables, kelp, celery, coriander

Seasoning: bean paste, dried chili pepper, pepper, ginger, garlic, green onion, salt, MSG, cooking wine, dry starch

practice:

1. Cut the tenderloin into large pieces, mix with cooking wine, egg white, dry starch and a small amount of salt. 2. Cut the garlic sprouts and celery into sections, slice the kelp, slice the garlic and ginger, and chop the green onions.

3. Heat the wok, add the chili peppers and peppercorns, roast them until dry, and crush them with a rolling pin.

4. Heat the oil in a pan until the oil temperature reaches 70% hot, add chopped green onion, ginger and garlic slices, stir-fry until fragrant, add Pixian bean paste and stir-fry until fragrant, add water and appropriate amount of salt and bring to a boil

5. Put the green vegetables, garlic sprouts, kelp and celery into the pot and blanch them for a while, then remove them and put them on a plate.

6. Put the tenderloin slices into the pot and blanch until cooked, then put them into a plate. Add MSG to the soup in the pot and pour it into the plate.

7. Sprinkle the peppercorns and chili powder on the tenderloin, clean the pan and heat it up, heat the oil to high temperature and pour it evenly on the meat slices.