Ingredients

　　Pork meatLean meat300g

　　Lettuce stem200g

　　Mung bean starch noodlesAppropriate amount

　　Doubanjiang (fermented broad bean and chili paste)Sauce70g

Rice wine 25g

Cornstarch 25g

Salt 2g

　　Chicken essenceA little bit

DryChili peppers10g

　　Karamata (Sichuan pepper)20 grains

　　SugarA little bit

　　SoysauceA little bit of ingredients

Lean pork 200g

　　Chinese flowering onion300g

BlackBlack fungus50g

Five-spiceRadish1 root

Oil appropriate amount

Salt appropriate amount

　　GingerAppropriate amount

Soysauce appropriate amount

Cornstarch appropriate amount

Rice wine appropriate amount

Red oil Doubanjiang

　　Fish-flavored pork stripsSteps of preparation

1. Prepare Chinese flowering onion andRadish， wash them

2.Black fungussoak in warm water

3. Clean the Chinese flowering onion, then cut it into segments

4. Cut the Radish into strips, clean and slice the soaked black fungus

5. Slice the lean meat, cut ginger into slices, marinate the meat with cornstarch, rice wine, soysauce for 10 minutes

6. Heat oil in a pan, cook the meat strips until done, then remove them from the pan

7. Cooked meat strips removed

8. Start another pan and add appropriate amount of oil, heat it up, then stir-fry Chinese flowering onion

9. Add salt to the pan, stir-fry

10. Stir-fry the Chinese flowering onion for 3 minutes, then add black fungus

11. Prepare a spoonful of red oil Doubanjiang

12. Add Doubanjiang to the pan, stir-fry, then add cooked meat strips

13. Add Radish strips and stir-fry

14. When all the ingredients are well-cooked, remove from heat.

Tips

Chinese flowering onion takes the longest time to cook, so it should be added first based on the cooking times of other ingredients.

Ginger slices appropriate amount

Pork meat 250g

　　Cucumber80g

Radish 80g

Oil appropriate amount

Salt appropriate amount

Cornstarch appropriate amount

Chicken essence appropriate amount

Soysauce appropriate amount

Fish-flavored pork strips steps of preparation

1. When cutting meat, separate the fat and lean parts as the fat needs to be rendered.Cut the fat into small pieces first, then cut it into thin strips.

2. The method for cutting lean meat: slice the whole piece horizontally into several slabs,then cut these slabs into thin strips.

3. Cut the carrot and cucumber into strips as well.

4. Heat a pan, add the fat to render oil.

5. When the oil is rendered enough, add the lean meat strips and stir-fry them.

6. Cook until the meat turns white; then add soysauce.Stir-fry for a few seconds, then add carrot and cucumber strips.

7. Stir-fry again for a couple of minutes!Add salt, mix in cornstarch with water, and pour into the pan.Cook until thoroughly cooked.

Tips

Mix cornstarch with water before adding to avoid sticking to the bottom.Cook until thoroughly cooked.<Keep stirring constantly to prevent sticking.>

Ginger slices appropriate amount

　　Water-boiled meat slices steps of preparationPork loins 400g

Chinese cabbageOil appropriate amountSalt appropriate amount

　　Sugar appropriate amountRice wine appropriate amount300g

Cornstarch appropriate amount

Chili peppers appropriate amount

Egg 1 or 2

Aromatic herbs appropriate amount

Garlic cloves 3 pieces

Sichuan peppercorns

　　Chicken essence appropriate amountKorean chili paste appropriate amount

Soysauce appropriate amount

Prepare ingredients for Water-boiled meat slices steps of preparation

1. Have all the required ingredients ready.

2. Finely chop aromatic herbs, ginger, rice wine, and set aside.

3. Rinse pork loins, remove the membrane, then slice them thinly.4. Place the sliced meat in a large bowl, add salt, rice wine, and egg whites; mix well.5. Coat the meat slices with cornstarch evenly; let it sit for 10 minutes to marinate.

6. Clean Chinese cabbage, separate leaves from stalks, cut the leaves into big pieces, slice the stalks.

7. Heat a pan and add some oil, then add Sichuan peppercorns and stir-fry until they turn brown; remove them.

8. Remove the pan, stir-fry the Chinese cabbage until it wilts.9. Add the Chinese cabbage leaves to the pan and stir-fry for a bit more.

10. Cook till the cabbage is 80% done, then transfer it into a large bowl.

11. Bring water in a pot to boil; add ginger, chili peppers, Korean chili paste, soysauce, salt, sugar, and chicken essence; bring back to a boil.

12. Add the marinated meat slices, stir until cooked.

13. Pour the prepared ingredients into the bowl with the cabbage.

14. Garnish with chopped chili peppers.

15. Heat another pan and add oil to smoke; pour over the meat to release the aroma.

Tips

Ensure the Sichuan peppercorns are fully fried for a better taste.

Stir-fry the Korean chili paste until it develops red oil.

Pour the hot oil at the end to bring out the unique fragrance of the ingredients; do not skip this step.

Manage oil usage carefully to avoid greasiness.

Translate the instructions into English:

13. Pour the cooked meat slices into a large bowl filled with cabbage, sprinkle with chili peppers,

14. Heat oil in a pot and pour it over the meat slices.

15. Sprinkle with garlic and scallion flowers to complete.

Tips:

1. Choose pork tenderloin for the meat, as this is a more delicate part of the pig that is easy to cook and has good texture.

2. Marinate the meat with starch and egg white to retain its juice and maintain a fresh and tender texture.

3. The final pour of hot oil is crucial and should not be skipped.

4. Add chili peppers at the end mainly for decoration, making it less spicy.

　　250g pork loinblack200g

Chinese cabbage

1 large spoonful of Old Dry Dad spicy sauce

　　1 tea spoon of Sichuan pepper oil1 spoonful of light soy sauce

1 spoonful of cooking wine

1 tea spoon of sugar

redpeppers3 pieces

　　cornstarch1/2 tea spoonginger, as needed

3 cloves of garlic

chicken essence, as needed

salt, as needed

1. Wash the pork.

2. Clean and prepare the Chinese cabbage sprouts.

3. Prepare all other ingredients.

4. Cut the pork into thin slices, marinate with starch and cooking wine for 10 minutes; cut dried red chili peppers into small circles, ginger into strips, and garlic into mince.

5. Sauté the dried red chilies over low heat until they turn brown, then remove them.

6. Quickly sauté the cabbage sprouts in the same pot.

7. Transfer the cooked cabbage sprouts to a large bowl.

8. Heat oil again and sauté ginger strips and garlic mince.

9. Add Old Dry Dad spicy sauce, cook over low heat for a while.

10. Pour in an appropriate amount of water, add pork slices and stir-fry until they are cooked; add sugar and bring to a boil.

11. Continue cooking with light soy sauce and chicken essence, season with salt once the meat is fully cooked.

12. Pour the meat and soup into the bowl with the cabbage sprouts on top; arrange previously fried dried red peppers at the top, then drizzle with Sichuan pepper oil.

13. Re-heat another pot, add an appropriate amount of oil until it smokes, then pour over the dried red peppers to release their distinctive aroma into the kitchen.

Tips:

1. Marinating the meat with starch can enhance its tenderness; some people prefer tenderizing powder, which is optional.2. If using (fermented bean paste), you should first stir-fry it over low heat to release the red oil for better fragrance; I used Old Dry Dad, which already contains red oil.

3. Cabbage sprouts can be replaced with other vegetables based on personal preference; our family prefers cabbage sprouts.

4. To achieve a fragrant water-boiled meat slice, this final step cannot be skipped; the hot oil must be poured over the dried red peppers to release their unique aroma.

5. This dish is quite oily; too much oil can make it greasy, so control the amount of oil each time—only a little bit is needed.

Ingredients:

1. Slice the meat thin and marinate with starch, cooking wine, salt, and a small amount of water for a few minutes before use.

Chinese cabbage

2. Cut the Chinese cabbage into thin slices; wash the scallions and cut them into pieces; use scissors to cut the dried red chilies into segments; mince the Sichuan pepper.3. In a wok, add 30 grams of oil, sauté the dried red chili segments and Sichuan pepper until browned, then remove.4. Switch to high heat, add scallions and stir-fry; add Chinese cabbage and cook until tender; transfer to a large bowl.5. Heat another wok and add 30 grams of oil, sauté Sichuan pepper and ginger until fragrant and red oil is released.6. Add hot water, bring to a boil, then add soaked (rice vermicelli) and cook until tender.7. Add the marinated meat slices into the pot, stir-fry with chopsticks until they are cooked; season with soy sauce, chicken essence, sugar as needed.

8. Pour the meat slices and soup over the prepared Chinese cabbage in the bowl; sprinkle the fried dried red chilies and Sichuan pepper on top, then evenly distribute garlic mince.

9. Clean and dry another wok, add 40 grams of oil, heat until smoking, then pour it over the meat slices to enhance their flavor.

Tips:

Several key steps for making fragrant water-boiled meat slices:

1. Dried red chilies and Sichuan pepper should be fried until browned and crispy; the oil used to fry them can be used to cook vegetables.

2. The Sichuan pepper and dried red chili should be chopped into pieces after frying, then sprinkled on top of the meat slices for a crunchy taste.

3. The fermented bean paste must be stir-fried until it releases red oil.

4. The final hot oil pour must be very hot to release the aroma of the garlic mince.

Tips

Several tricks to make the sliced pork in hot pot extra fragrant:

1 The dried red pepper segments and Sichuan peppercorns must be fried until they turn a light brown and become crispy and fragrant, using this oil to cook the vegetables.Crush the fried peppers and Sichuan peppercorns after frying, sprinkle them over the pork slices; eating it will give you a mouthful of crisp fragrance, very flavorful.

2 The Shicheng fermented bean paste must be stir-fried until fragrant and red oil is produced.

3 The hot oil poured at the end must be very hot to bring out the flavor of the garlic.

Give it a try if you like; this method will definitely not disappoint you.