Which place is the dish of boiled pork slices from?

Boiled pork slices are a very flavorful food. Many women in life like to eat it, not because they love meat, but because they love its taste. Just like malatang, the spicy feeling is very refreshing. In fact, boiled pork slices can not only be eaten outside, but also made at home. The production method is not difficult and you will learn it once you learn it. So where is the boiled pork slice dish from?

Poached spicy slices of pork is a new local dish that originated in Zigong and developed in the southwest. It is a famous home-cooked dish in Sichuan cuisine. Because the meat slices are not fried but cooked in water, they are called water-boiled pork slices.

The boiled pork slices are spicy, tender and easy to chew. The meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy flavor is strong. It is best eaten with rice and is one of the home-cooked delicacies. The characteristics are "numbing, spicy, fresh and fragrant". It originated in the 1930s, when the famous Zigong chef Fan Jian (1887-1982) created the boiled pork slices with a distinctive flavor.

practice

Tips for making boiled pork slices:

1. Remember to fry the dried chilies and Sichuan peppercorns until they turn brown. The oil can also be used to stir-fry vegetables after frying.

2. Remember to stir-fry the bean paste until it turns red oil, and the oil must be very hot at the end, so that the aroma of the minced garlic can be brought out.

practice

Ingredients: Pork tenderloin (150g)

Accessories: Cabbage (50g)

Seasoning: Egg (30g) Pepper (3g) Bean paste (10g)

Ginger (10g) Scallion (10g) Chili (red, pointed, dry) (5g) Sichuan pepper (5g) Soy sauce (10g) Cooking wine (8g) MSG (5g)

Salt (10g) Starch (pea) (10g) Vegetable oil (50g)

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 pepper and Sichuan 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, 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 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.