boiled pork slices
By TyrelPouros
Ingredients: bean paste,salt,Chinese cabbage,eggs,MSG,cooking wine,onion,Jiang,broth,cornflour,pepper,pork tenderloin,garlic cloves,hot sauce
Recipe Recommendations
- pork tenderloin 300 grams
- Chinese cabbage 150 grams
- garlic cloves 30 grams
- Jiang 8 grams
- onion 1 tree
- eggs one
- bean paste 30 grams
- pepper 8 grams
- hot sauce 15 grams
- salt 2 grams
- cooking wine 10 grams
- MSG 2 grams
- cornflour 5 grams
- broth 500 grams
Steps for boiled pork slices
1
Cut the tenderloin into thin slices reversely, add salt, cooking wine, egg white, corn flour, and monosodium glutamate and marinate for 20 minutes.
2
Cut ginger into small pieces; chop garlic cloves.
3
Cut the green onions into chopped green onions.
4
Chop the bean paste.
5
Wash the Chinese cabbage, cut it into inches, stir-fry until 80% cooked, and place it on the bottom of the bowl.
6
Put the oil in the pan, add in the Pi County bean paste, pepper, hot sauce, and ginger slices, stir-fry the red oil over low heat.
7
Add 2 tablespoons of stock and appropriate amount of water to boil.
8
Slide the marinated meat slices into the pan, divide them with chopsticks, and quickly turn off the heat after boiling.
9
Pour the meat and soup into a bowl topped with vegetables. Sprinkle minced garlic, chopped green onion and a small amount of chopped pepper on the meat slices. Start another oil pan, heat the oil until it is hot, and sprinkle evenly on the meat slices.boiled pork slices Make Tips
1. The vegetables at the bottom of the pot can be freely selected according to personal preferences;2. The tenderloin meat is the most tender and has the best taste. If you don't have it, you can also choose lean meat from other parts;3. The meat can be frozen first, without taking it out when it is too hard. This makes it easier to cut into evenly thick slices;4. When frying red oil, be sure to stir-fry slowly, and do not paste the bottom. 5. The last step is to pour boiling oil on the meat slices. The amount of oil should be more appropriately, and the oil must be boiled. Only when the oil is poured can the pepper and minced garlic on the surface of the meat slices be fully stimulated.