Ingredients

　　Mince meatLean meat300g

　　Chinese celery200g

　　Tapioca noodlesAppropriate amount

　　Doubanjiang sauceSauce70g

25g cooking wine

25g cornstarch

2g salt

　　Chicken essenceA little bit

Drychilies10g

　　Tsp tsai (Sichuan pepper)20 grains

　　SugarA little bit

　　SoysauceA little bit

Chopped green onions

　　GingerChopped

　　Hot and Sour Slices of PorkSteps

1. Cut the meat into thin slices, mix with cornstarch, cooking wine, salt, and a small amount of water, marinate for a while.Chinese celeryCut into thin slices diagonally;Clean the green onions and cut them into pieces;Dry chiliesCut into segments using scissors; set aside;

2. Heat 30 grams of oil in a wok, add the dry chili segments and Sichuan pepper, fry on medium heat until browned, remove.

3. Increase the heat, add the green onion pieces and stir-fry to release their fragrance, then add Chinese celery and stir-fry until cooked through,

4. Arrange in a large bowl for later use.

5. Heat a clean wok, add 30 grams of oil, add Doubanjiang sauce and ginger paste, stir-fry until fragrant and red oil appears.

6. Add water, bring to a boil, then add pre-soaked tapioca noodles and cook until boiling,

7. Add the marinated meat slices, using chopsticks to scatter them in the pot, once the meat is cooked and colored, season with soysauce, chicken essence, sugar.

8. Pour the cooked meat and broth into the bowl of Chinese celery, sprinkle the chopped dried chilies and Sichuan pepper on top, then evenly distribute the chopped garlic over it.

9. Clean and dry a wok, add 40 grams of oil, heat to smoking point, then pour this hot oil over the meat slices.

Tips

Several tricks to make Hot Pot Sliced Pork exceptionally delicious:

1. The dried chilies and Sichuan pepper must be fried until brown and crispy; use the oil from frying them to stir-fry vegetables.Chopped dried chilies and Sichuan pepper, when sprinkled over the meat slices, give a smoky flavor that is irresistible.

2. Doubanjiang sauce must be stir-fried until fragrant and red oil appears.

3. The hot oil added at the end should be very hot to fully release the flavor of the garlic.

Try this method if you like, it will definitely not disappoint you.