SichuanSliced Pork in Hot WaterYesSichuan CuisineOne traditional dish from Sichuan, almost every household in Sichuan makes it. In fact, the way to make Sichuan sliced pork is not difficult. The characteristic of water-boiled pork is to combine spicy, numbing, fresh and hot, tender and juicy, rich in flavor and spicy.

How to make Sichuan sliced pork in hot water

IngredientsNeeded

PorkLoin350g of pork,Cabbage100g,Lotus Root150g,Eggs1 egg, 1 tablespoon of garlic, driedChili10g,Sichuan Pepper10g, 20g of scallions,WaterCelery80g, 1 tablespoon of rice wine,Soy Sauce2 tablespoons, 1 teaspoon of white sugar,DoubanjiangPaste2 tablespoons, 1 tablespoon of water.

Steps

1. Wash and slice the pork loin, use a meat tenderizer to break the fibers, making the meat thinner and larger.

2. Cut into small pieces, marinate in soy sauce, rice wine, water, and egg whites for 20 minutes.

3.Large white cabbage, celery, scallions, garlic,GingerGrind into a paste.

4. In a wok, add driedRed bell pepperand Sichuan peppercorns, stir-fry in the wok first, after cooling, cut the red bell pepper into small pieces.

5. Put cold oil in the wok, add dried chili and Sichuan peppercorns to fry fragrant, then add garlic paste and ginger paste to fry fragrant, add 2 tablespoons of doubanjiang, and stir-fry until red oil appears.

6. AddBrothor water, 1 teaspoon of sugar and scallions, cook until boiling, then add the marinated pork slices, cook until just before boiling, and remove the meat.The pork slices are thin and cook quickly.

7. In the remaining soup, add a small amount of white cabbage to cook, then add white cabbage and celery to cook until tender.

8. Prepare a large bowl, first place the cooked vegetables at the bottom of the bowl, then spread the cooked meat slices on top.

9. Heat the wok, add 2 tablespoons of oil and 2 tablespoons of redChili oil, pour over the meat slices.

Tips

1. In the Sichuan sliced pork recipe, the pork should be sliced thinly, and the water should be added when cooking.

2. When cooking the meat, do not stir, otherwise the meat will release its juices and dissolve in the soup, making the soup cloudy.The meat also becomes less tender.

3. Doubanjiang is very salty, so you need to add some sugar to balance its saltiness.

4. This dish is very spicy, so it is best for those with poor digestive systems to eat less, or use less dried red bell pepper.

Sichuan sliced pork recipe introduction

Ingredients needed

Pork loin 150g, cabbage 50g, eggs 30g, scallions 10g, Sichuan peppercorns 5g, dried chili 5g, ginger 10g, black pepper 3g, rice wine 8ml,Chicken broth5g,Soy sauce15ml, scallions 10g, cornstarch 10g, 10g, vegetable oil 120ml, garlic 20g, salt 10g.

Steps

1. Cut the pork loin into slices, mix with egg whites, cornstarch, salt and rice wine, and apply to the slices, marinate for a while.

2. Wash the cabbage, tear the leaves with your hands into large pieces, cut the core diagonally into thin slices, wash and slice the ginger, cut the scallions into segments, and mince the garlic.

3. Heat the oil (35ml) in a wok to 60% heat, add Sichuan peppercorns and dried chili, stir-fry over low heat until the chili turns golden, then remove, add the chili and Sichuan peppercorns to finely chop, and leave the bottom oil in the wok.

4. Reheat the oil in the wok, stir-fry the cabbage first, then add the leaves, stir-fry over high heat until the cabbage is wilted and releases water, and place the fried cabbage in a deep bowl.

5. Add the remaining oil in the wok, heat the oil, add, stir-fry over medium heat, add scallions, ginger and garlic to sauté for about half a minute, then add the broth, soy sauce,Black pepper, rice wine, chicken broth, and stir-fry.

6. Add the pork loin slices one by one to the pot, cook until tender, and pour the meat slices and sauce into the bowl with the white cabbage.Sprinkle the finely chopped fried dried chili and Sichuan peppercorns and garlic over the meat.

7. Heat the remaining vegetable oil and chili oil to 90% heat (wait until the oil starts to smoke), pour over the dish with chili and Sichuan peppercorns, so that the hot oil can stir-fry the dried chili, Sichuan peppercorns and meat, making it spicy and fragrant.

Cooking tips

1. must be stir-fried to make red oil.

2. Dried chili and Sichuan peppercorns must be fried until golden and fragrant.Chopped fragrant chili and Sichuan peppercorns are sprinkled on the meat, making it fragrant and delicious.

3. Finally, pouring hot oil must be heated to its full potential, otherwise the garlic flavor will not be released.

Authentic Sichuan sliced pork recipe

Ingredients needed

Pork loin 200g, eggs 1, fresh chili 2, doubanjiang 1, chili oil 1, garlic 4, old

vinegar, pickled peppers, dried chili, cornstarch, vegetables as needed.

Steps

1. Wash the vegetables, peel and slice the fresh chili.

2. Slice the pork loin, add egg, rice wine, salt and cornstarch, and marinate for about 10 minutes.

3. Blanch the vegetables in boiling water, then drain and place in the bowl.

4. Heat the oil in a wok, add the pork slices, and stir-fry until light and cooked through, then remove. Add chili oil, add dried chili, and fry garlic until fragrant.

5. Add the chopped fresh chili, and stir-fry. Add water, salt, and a little old vinegar, and bring to a boil.

6. Add the pork slices to the boiling broth and stir-fry until cooked.

7. Prepare a bowl, first place the cooked vegetables at the bottom, then spread the cooked meat slices on top.

8. Heat the wok, add 2 tablespoons of oil and 2 tablespoons of redChili oil, pour over the meat slices.Tips1. You can also use

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