What vegetables are put in boiled pork slices?

Boiled pork slices is a classic dish, mainly belonging to the Sichuan cuisine series. Because the meat slices are not fried in oil, they are named boiled pork slices. The characteristics of boiled pork slices are that they are spicy, tender and easy to chew. The meat is tender and the vegetables are fresh, with a strong spicy flavor. It is very delicious with rice. When making this dish, you need to choose some vegetables. There are many varieties of vegetables, such as rapeseed, cabbage, bean sprouts, and other vegetables.

Method 1

Material

350g pork, 200g cabbage, 3 spoons of Pixian bean paste, 1 spoon of cooking wine, 2 spoons of starch, 1 spoon of salt, 10g of dried chili pepper, 20 peppercorns, 400ml water, 120ml oil, 1 spoon of soy sauce, 1 spoon of sugar, 4 cloves of garlic, 1 piece of ginger, some MSG and some green onion

practice

1. Cut the lean meat into large and wide slices (about 1 finger long and 2 fingers wide), mix the meat with starch, cooking wine, salt and a small amount of water, and marinate it for later use.

2. Wash the cabbage, tear the leaves into large pieces, and cut the stems into thin slices obliquely with a knife; wash the ginger and chop it.

3. Wash the green onions and cut into sections; wash the dried chilies, remove the seeds and cut into sections; chop the Pixian bean paste and set aside; wash and mince the garlic.

4. Pour 50 ml of oil into the pot, add dried chili segments and Sichuan peppercorns, fry over medium heat until brown-red, remove and set aside.

5. Turn to high heat, add the scallion segments into the pan and stir-fry until fragrant. Then add the cabbage and stir-fry until cooked. Place it in a large bowl and set aside.

6. Heat the pan, pour in 50 ml of oil, add Pixian bean paste and minced ginger and stir-fry until fragrant and turn red.

7. After adding the clear soup and bringing it to a boil, put the marinated meat slices into the pot and stir them with chopsticks.

8. When the meat slices are cooked until they are loose and change color, add soy sauce, MSG and sugar to season.

9. Pour the meat slices and soup into a large bowl with cabbage.

10. Chop the fried dried chili peppers and Sichuan peppercorns and sprinkle them on the meat slices. Also sprinkle the minced garlic evenly on the meat slices.

11. Wash and dry the pot, add 20 ml of oil, heat it over high heat until smoke comes out, then pour the hot oil evenly on the meat slices in the bowl.

Method 2

Material

Pork (tenderloin), lettuce, bean sprouts, Pixian bean paste (the most important), minced garlic, chopped green onion, dried chili peppers, pepper powder, cornstarch, and shredded ginger.

practice

1. Slice the tenderloin into thin strips. If it is cut along the strips, it will be harder when fried. Add an egg white, a spoonful of Shaoxing wine, a little pepper, cornstarch, and some oil, mix well with your hands, and marinate for ten minutes.

2. Put a little oil in the pot, add salt after the oil is hot, put the lettuce and bean sprouts in and stir-fry for a few times, then remove the water vapor and remove from the pot.

3. Put some oil in the pot. When the oil is hot, add shredded ginger, shredded green onion, minced garlic, and Pixian bean paste and stir-fry until fragrant. Add bone broth and simmer for three minutes. Put lettuce and bean sprouts in and cook briefly to absorb the delicious broth, which will make the vegetables delicious. Then take them out and spread them on the bottom of the plate. Add the marinated meat slices and remove from the heat when the meat turns white.

4. Pour the cooked meat slices on the lettuce, add chopped green onion, minced garlic, dried chili peppers, hot oil and pepper powder.