How do you cook boiled pork slices in a Chinese restaurant?

First of all, the meat slices should be marinated first, I generally put salt chicken essence and water starch in the meat and stir well, and then the most important step of the meat is to pour in clear oil so that it can better maintain the moisture of the meatFinally, slide the meat slices into the soup again to change color and pour them into the container, sprinkle with celery leaves or green onions, sprinkle with hot oil in the last step of sprinkling chili powder and peppercorn powder, not too high, about seventy percent is the best.

I'm going to tell you about a home version of boiled pork slices, which uses cabbage as a base. The meat used for boiled meat slices is the leanest part of the pig's body, so it is best to use tenderloin. The cabbage is not too particular, and the frosted yellow seedlings are white.

Pixian Douban is the indispensable soul of Sichuan cuisine. Chop it with a knife and crush it into a puree to ensure that the flavor can be fully stimulated. Dried chili peppers are half Chaotian pepper and half Erjingtiao, Chaotian pepper provides spicy flavor, and Erjingtiao provides dry fragrance.

The use of peppercorns from Hanyuan is the pursuit of the ultimate hemp taste. Choose a large white garlic, and use ordinary old ginger for ginger. If the ginger and garlic are minced together, the taste will be lost if it is too large, and if it is too small, it will easily produce a bitter taste.

After the tenderloin is frozen for half an hour to reach the right firmness, take it out and cut it into thin slices, dip it in the juice mixed with starch and cold water one-to-one, and set aside. After the pot is hot, pour in the vegetable oil, wait until the foam on the vegetable oil completely disappears, then put in the dried chili peppers, ginger and garlic and Pixian bean paste and stir-fry until fragrant, put in a handful of dried peppercorns for ten seconds, then pour in a small bowl of water, and when the water boils, put in the cabbage to fill the pot. Cover the pot and slowly simmer the cabbage.

In the meantime, the cabbage is turned from time to time, on the one hand, so that the cabbage can be evenly coated with condiments, and the other is so that it can be evenly heated. After the cabbage is stewed and boiled until it is a little soft, the water is almost out, add salt to taste, remove it and put it on a plate. The water in the pot has become more precipitated by the heat of the cabbage, and then the meat slices are put in the cabbage juice and boiled for a little ten seconds, and the color turns light gray to get out of the pot.

Spread the slices of meat on top of the cabbage and drizzle with the broth until it submerges the cabbage. Sprinkle peppercorn and chili powder on the top of the exposed meat slices, drizzle a spoonful of oil that has been burned until it is 80% hot, and put a little chopped green onion on top and you're done.

Cut the lean meat into large, wide slices (about 1 finger length and 2 finger width), grasp the meat well with starch, cooking wine, salt and a small amount of water, and marinate slightly. Wash the cabbage, tear the leaves into large pieces, and cut the cabbage into thin slices with a knife; Wash the ginger and finely chop. Wash the green onion and cut it into pieces; Wash the dried peppers, remove the seeds and cut into sections; Chop the Pixian bean paste and set aside, wash and mince the garlic.

Pour 50ml of oil into the pot, add dried chili peppers and Sichuan peppercorns, fry over medium heat until brown-red, remove and set aside. Turn the heat to high, put the green onion into the pot and fry until fragrant, then add the cabbage, fry the raw water, spread it in a large bowl and set aside. Heat the pot, pour in 50ml of oil, add Pixian bean paste and minced ginger and stir-fry until the color is red.

Add the broth to a boil, then put the marinated meat slices in a pot and spread them with chopsticks. When the meat slices are cooked until they spread out and change color, add soy sauce, MSG and sugar to taste. Pour the slices of meat and the broth into a large bowl lined with cabbage.

Chop the dried chili peppers and peppercorns that have been fried in advance and sprinkle them on top of the meat slices, and sprinkle the minced garlic evenly over the meat slices. Wash the pot and wipe it dry, put in 20ml of oil, burn it over high heat until the smoke comes out, and pour the hot oil evenly on the meat slices in the bowl.

I think the most convenient way is to use a piece of hot pot base, the kind of butter. Normally, I use a small piece that is less than 10cm long and about 2cm wide at a time. Open a pack of hot pot base and seal it into a ziplock bag and cut as much as you want, you can make a lot of dishes.

Back to boiled pork slices. If the meat is good and fresh, don't use cooking wine, just grab it with salt. I usually grab salt, sesame oil, egg whites, then powder, and marinate for half an hour.

Then sit in the pot and add green onions, ginger, garlic and dried chili peppers to stir-fry until fragrant, add boiling water and hot pot base cubes. Cover and cook until fragrant, then remove the meat slices. Then scoop the meat slices onto the blanched greens and pour the soup.

Heat the oil again until it smokes slightly, sprinkle the chili noodles, peppercorn noodles and green onions, and pour them on the line.

First of all, wash the vegetables (you can choose bean sprouts, cabbage, greens, etc.). Fresh chili peppers, remove the stems, remove the seeds, wash and slice. Prepare all the materials.

Slice the pork tenderloin (not too thin, otherwise the taste will not be enjoyable), add eggs, cooking wine, salt, starch and marinate for 10 minutes. Blanch the vegetables in a pot of boiling water, then scoop them up and put them in the bottom of the bowl. Heat the oil pan (more oil), add the meat slices and scatter, and pick up and set aside after the white is broken.

Add chili oil to the remaining oil pan, add dried chili peppers, stir-fry garlic cloves until fragrant, add bean paste, soak chili peppers and stir-fry red oil. Add fresh chili flakes and stir-fry evenly, add water, salt, a small amount of dark soy sauce and bring to a boil. Divide the meat slices into the boiling water soup with chopsticks, and then boil them again and pour the meat slices into a bowl lined with vegetables.

In another frying pan, fry the peppercorns until they change color, then pour hot oil over the meat slices.

Boiled pork slices are my favorite, but the recipe I researched was super simple and better than what I made in the nearby restaurants. Wash the lettuce and enoki mushrooms, boil the water, put them in a basin, sprinkle a little salt, and set aside. Heat the pot, put an appropriate amount of peanut oil, add green onions, ginger, garlic and Sichuan pepper to stir-fry until fragrant, pour in the spicy sauce and stir-fry, add an appropriate amount of cold water and bring to a boil.

Pour in the marinated tenderloin (meat marinated with cornstarch, cooking wine, oyster sauce, salt). After boiling for a while, turn off the heat, and it will not taste good if it is too old to cook for a long time. Then pour the meat and soup into a bowl with lettuce and enoki mushrooms.

Cut some coriander and chopped green onion and garnish on top, and it's OK.

Let's talk about my usual simplistic approach. Meat slices (you can ask for slices when you buy them) with cornstarch, light soy sauce, salt, cooking wine, marinate for 1 minute, blanch cabbage, bean sprouts, and enoki mushrooms for 1 minute, remove them and put them in a bowl for later use. Put oil in a pan, add the marinated meat slices and fry until they change color, then set aside.

Put oil in a pot, put 2 tablespoons of bean paste, 1 tablespoon of dark soy sauce, and stir-fry until fragrant. Add minced green onion, ginger, garlic, chili pepper and stir-fry until fragrant. Add a bowl of boiling water, bring to a boil and add the fried sliced meat.

Well, cook for 3 or 5 minutes, and then pour it into a bowl with vegetables.

The boiled beef just made today looks very spicy, but in fact it is not spicy at all, the bean paste is not spicy, the chili noodles are not spicy, not only not spicy, but also tasteless, the beef is cut into thin slices and added starch, light soy sauce, chicken essence, salted and pickled, the vegetables to be laid down are cooked in water, I put baby cabbage and enoki mushrooms, and generally you can also put bean sprouts, cucumbers, konjac, etc., ginger slices, onion and garlic minced, wide oil in the pot (Wang Gang's special words), put peppercorns, ginger slices and stir-fry until fragrant, and then add Pixian bean paste and fry until fragrant, and then add a little chicken essence and water, After the water is boiled, put in the marinated meat slices one by one, turn off the fire immediately after cooking, lay the bottom of the vegetables just now, then pour in the meat slices and soup, sprinkle with minced garlic and green onions, if you are afraid of spicy pepper noodles, do not put it, if you are not afraid, then pour hot oil, sizzling.

Three or five hot pot bases, stir-fry in oil, add water (or stock) to remove the residue, put the meat slices (the meat slices need to be pulped in advance), add salt, monosodium glutamate, and sugar soy sauce to pick the color. The water boils at the end. Bean sprouts and cabbage that are generally put in water at the bottom of the plate、This is the practice of general restaurants.,You can cook it together at home.,Add whatever you want.。