boiled pork slices
Boiled pork slices are a traditional Sichuan dish that almost every household in Sichuan can cook. The characteristics of boiled water are "hemp, spicy, fresh and hot". What is very good to eat is the fresh, fragrant and hot feeling, followed by fishing a green vegetable in the red soup... don't mention how beautiful it is. As the Mid-Autumn Festival is approaching, I will serve you a hot piece of boiled pork slices. I wish friends of gourmets a happy Mid-Autumn Festival and a more prosperous life.
Recipe Recommendations
Steps for boiled pork slices
1
Grab the cut meat slices with starch, salt, cooking wine and eggs well for use.
2
Marinate the meat slices with good sauce for 20 minutes.
3
Wash the rapeseed and blanch it in water, and place the blanched green vegetables in the big bag.
4
Put the oil in the pan and heat it up.
5
Add in the marinated meat slices.
6
Turn the stir-fried pork slices and change color for later use.
7
Leave the base oil in the pan, saute the pepper until fragrant, add the pickled pepper and Pi County watercress to stir-fry until fragrant, and then add the spicy hot oil.
8
Add appropriate amount of stock or water, add appropriate amount of salt, and bring to a boil.
9
Slide the meat slices into the water in the pan, spread out and cook for a while.
10
Pour everything on top of the vegetables just now, and sprinkle a large amount of pepper and dried pepper and sesame seeds on the meat slices.
11
Pick up another pot, pour in the oil, and heat well.
12
Pour on the meat slices.