Sichuan cuisine is one of the eight major cuisines in China, so it has always been a popular dish. So boiled pork slices are popular among many people. Today, I'll tell you how to make the classic Sichuan style boiled pork slices?
A piece of pork tenderloin. Wash and set aside. Wash and set aside. Wash scallion and pepper
2. Proper amount of cabbage, wash and set aside, prepare seasoning for standby
3. Wash pork tenderloin, remove muscle and skin, cut into thin slices, put the sliced meat into a large bowl, add a little salt, starch and egg white
4. Coat the meat slices with starch evenly and let it stand for 10 minutes to taste. Chop the bean paste and garlic, and cut the hot pepper for standby
5. Tear the leaves into large pieces, cut the cabbage into shreds, and dice the chives and pepper
6. Put rapeseed oil into the frying pan, add pepper and pepper segments, fry until brown, and then remove for standby
7. Stir fry the shredded cabbage in the fried pepper oil pan, add a little salt and five spice powder, stir fry and taste
8. Stir fry the cabbage leaves until the leaves are soft. Remove and pour into the dish
9. Put oil in the frying pan, add chopped bean paste, stir fry red oil, add appropriate amount of water, put in sugar, comprehensive taste
10. After boiling, put the pickled meat into the pot one by one until the meat turns white
11. Pour the cooked meat into the container containing cabbage, and sprinkle chopped pepper, millet pepper, garlic and chives on the meat slice
12. Heat the vegetable oil in a pot and pour it on the chopped chives. A bowl of hot boiled pork slices with peppery fragrance is made. It is a traditional dish of Sichuan cuisine. The meat is spicy, soft and tender. Because the meat is cooked in water without oil, it is called boiled meat. The soup is red and oily, spicy and strong. It is the most suitable food for Chinese people. The whole process did not go through a long time of high-temperature frying, to avoid the production of carcinogens, is a more scientific meat cooking method.