Super tender and smooth boiled pork slices, spicy and fragrant, red and bright and attractive, too appetizing

Boiled pork slices, one of the representative dishes of Sichuan cuisine, and boiled fish, boiled beef practice is roughly the same, the same belongs to the "boiled dish", with obvious Sichuan cuisine numb, spicy, fresh, fragrant characteristics, by the spicy people's love.

——Boiled pork slices——

Ingredients: Ingredients: 200 grams of lean pork, 1 piece of bean skin, 150 grams of enoki mushrooms, 200 grams of mung bean sprouts

Excipients: 2 millet peppers, 1 green pepper, 50 grams of Haidilao hot pot base, appropriate amount of minced green onion and ginger, 3 dried chili peppers, 1 small handful of peppercorns, and an appropriate amount of Sichuan pepper powder

Method:

Step 1: Handle the ingredients first; Wash and cut off the old roots of enoki mushrooms for later use, roll the bean skin into rolls and cut into shreds for later use, cut millet peppers and green peppers into small rings, and cut some green onions and ginger shreds for later use.

Step 2: Pinch the head and tail of the mung bean sprouts and wash them for later use.

Step 3: Now process the lean meat, slice the lean meat, and don't need to cut it too thin.

Step 4: Place the sliced lean meat on the cutting board, dip it in a layer of cornstarch, and beat it with a rolling pin until the meat slices become thin until they reach the thickness you want. All the slices of meat are beaten one after the other. Because the beaten meat slices are stained with starch, they will be particularly tender after cooking, and the usual meat slices are not the same texture at all, and friends who like them can try this method.

Step 5: Blanch the processed enoki mushrooms and bean sprouts in boiling water to remove the dry water. Vegetarian dishes are fried or blanched in advance, so that the boiled meat soup will not collapse and tasteless, do not cook vegetables in the boiled soup and then take them out to cook the meat slices or something, so that the fresh and fragrant taste is absorbed by the vegetables, and the soup will be bland.

Step 6: Blanch enoki mushrooms and bean sprouts and spread them on the bottom of the bowl.

Step 7: Put the shredded bean skin into boiling water and boil for three or two minutes, remove and set aside. Cooking the bean skin for three or two minutes in advance will make it softer and will also remove some of the beany smell.

Step 8: Put the bottom oil in the pot, add chopped green onions, ginger slices, dried chili peppers, and peppers and stir-fry over low heat until fragrant, and add the prepared hot pot base.

Step 9: After the hot pot base is melted, add the stock (or water), add white pepper and chicken powder, stir a little slightly, adjust evenly, and boil over high heat for a few minutes.

Step 10: After boiling the fragrance, remove the dregs.

Step 11: Put in the blanched bean skin, then put in the processed meat slices into the pot one by one, and boil the meat slices again to change color (about one or two minutes)

Step 12: Pour the sliced meat, bean skin, and soup into a soup bowl lined with bean sprouts and enoki mushrooms. Sprinkle with chopped millet pepper and peppercorns. If you like spicy, you can add another teaspoon of chili powder.

Step 13, burn a little hot oil, pour it on millet pepper and pepper powder while it is hot, with the sound of "Zizi", the spicy fragrance is full of fragrance ~~~

▶ It's time to serve!

There is no thick layer of chili peppers like the staggering in the restaurant, but the "numb, spicy, fresh, fragrant" that should have been there is no reduction in the slightest, the meat slices are soft and tender, the soup is red and bright and spicy, and the friends who like it try it~~

Tips: The steps of pouring hot oil at the end should not be less, a spoonful of hot oil will go down, and the spicy and fragrant taste can be choked~~