Poached pork slices

Poached pork slices

Boiled pork is the representative of Sichuan cuisine and enjoys a great reputation. The characteristic of this dish is that the hemp is spicy enough, and the oil is also the characteristic of this dish. This IS THE FIRST TIME TO TRY TO COOK THIS DISH today, I really feel the complexity of the production, it needs to go through several procedures to complete, fortunately the taste is good, the use of oil is not much, so there is no restaurant fragrance, as a home food is also a big dish series. Look at the production process of Lao Yang is a little messy, the understanding is not thorough enough, not authentic to complete the homework is also a try.

Poached pork slices

Main ingredients: 300g of pork tenderloin

Ingredients: yellow bean sprouts 100g cabbage leaves 5 spring Onions 2 ginger slices dried capsicum granules Sichuan pepper1 teaspoon anise

Marinade: salt a teaspoon of black pepper a teaspoon of egg white a teaspoon of sweet potato starch

Soup ingredients: salt, essence, broth one bowl

The preparatory work

Marinate the fillet first, refrigerate the tenderloin to firm it up for slicing, cut it crosswise as thin as possible

Marinate with salt, black pepper and egg white for 20 minutes, then mix in starch and set aside

The practice of poached pork slices

1. Heat the wok and cool the oil. Fry the scallion, ginger and star anise until fragrant

2. Add bean sprouts and cabbage, stir-fry for flavor

3. Put the bone broth into the boiling pot, add a little salt and chicken essence

4. Take out the cooked bean sprouts and cabbage and put them in a bowl for later use. Filter out the seasoning through a sieve and filter the soup in a bowl for later use

5. The meat slices can be blanched and turned white

6. Put the meat slices on the dish in the bowl

7. Another pan pour oil, hot pan cold oil under the Sichuan pepper pepper incense, pepper yellowish time to take out on the meat

8. If you can't find any green garlic, use shallots instead of chopped and sprinkle on top

9. Cook the remaining oil until smoking and pour over the meat slices

The slices of meat are frozen to firm up before being cut, the thinner and tenderer they are. The addition of starch can not be too much, more beautiful impact, less and not hang paste.

Vegetables can also choose small rape, is also very delicious.

Family production is not authentic, is not good, no Sichuan food restaurant oil is big, is usually the amount of fried vegetables, so healthier and more economical.

Tips for poached pork slices

Konjac and pork should not be eaten together: nourishing nutrition

Beef and pork should not be eaten together: Compendium of Materia Medica mentions that "pork and beef eat raw insects". According to the medicinal properties of traditional Chinese medicine (TCM) food, pork is cold and sour, and has the property of greasy Yin and cold. Beef is warm and sweet. Both a cold, a tonic spleen, a cold and greasy virtual people. Their sex taste function is contradictory, so it is unfavorable to eat together.