Poached Sliced Pork in Hot Chilli Oil

Boiled pork slices have always been my favorite, so it must be thoughtful. And I think the key to the deliciousness of this dish is to use good peppercorns. Throw away the ones that can’t smell after N years.

What kind of pepper is good? There is a trick, the more "pimples" on the surface of the pepper, the more numb and more fragrant it is. It is commonly known as the pepper. Besides, choose the one that is large and full, and the color is red. Don't buy the one that turns dark brown.

Also, the green-skinned pepper is sesame pepper and the pepper is red. These two varieties must distinguish.

The boiled pork slices must top with oil at the end. The hot oil should be poured over the pepper noodles, dried chili minced, and minced garlic. The characteristic of my boiled pork slices is that the pepper noodles and minced peppers are processed by themselves, so the taste is more fragrant.

material:

150g pork loin

3-pieces of cabbage

80g soybean sprouts

1-shallot

1-piece of ginger

7-cloves of garlic

a little coriander

500ml old soup

23g watercress

20ml light soy sauce

0.5g white pepper powder

2g sugar

10-cooking wine Milliliters

6 grams of starch

10- dried chilies

3 grams of Chinese pepper

100-milliliters of edible oil.

Practice:

1. Cut the pork loin into thin slices, add 3 g of bean paste, 1 g of white sugar, 15 ml of cooking wine, 5 ml of light soy sauce, 10 ml of vegetable oil, 6 g of the pinnacle, and marinate for 10 minutes.

2. Put the dried peppers and peppers in the pot. Dry the peppers and peppers on a medium and low fire. Pay attention to not putting oil in the pot.

3. Pour the dried chili and pepper on a dry cutting board, grind the pepper into pieces by hand, and crush the pepper with a rolling pin. This kind of processed ingredients is more fragrant than using ready-made pepper powder and crushed chili. It is an important trick for boiled pork slices, but don't use too much pepper otherwise it will be too numb.

4. Prepare vegetables. The cabbage must slice in half before blanching and then cut into large slices so that the cooked cabbage tastes better.

5. Put the processed vegetables in boiling water and boil them. Then put the cold water in a small basin for later use.

6. Put 30 ml of cooking oil in the pot, add chopped green onion, shredded ginger, and garlic slices and stir fry to create a fragrance.

7. After sautéing the ginger, onion, and garlic, remove the residue and discard it. Reserve the oil for later use. The main reason for throwing away the fried onion, ginger, and garlic is to make the soup of the boiled pork slices more refreshing. Then turn the heat down, add 20 grams of bean paste, and fry out the red oil. Pay attention to the low heat throughout or the sauce will be easy to fry.

8. After sautéing the red oil, pour in 500ml of old soup. If not, add water and a little chicken powder to taste. Add 1g sugar, 15ml light soy sauce, a little white pepper, and bring the soup to a boil over high heat.

9. Add the marinated tenderloin after the soup is boiling and turn off the heat once the meat is cooked.

10. Pour the cooked meat and soup onto the prepared vegetables.

11. Put the processed peppers, crushed pepper, and garlic on the top.

12. Put 60 ml of edible oil in the pot and cook, and pour the hot oil on it.

13. Sprinkle a little coriander at the end, and boil the pork slices.

Finally, bring the boiled pork slices to the table, and eat this delicious dish with your family while drinking. It doesn’t feel too good!