The paper-thin pounded pork slices are simple to make, tender and smooth, too delicious, spicy and refreshing

 Today I will share with you a very delicious method of lean pork, boiled and pounded meat slices, as thin as paper, simple to make, tender, fragrant and delicious. Friends who like it quickly collect it, eat more carnivorous food appropriately, enhance resistance, and reduce the chance of cold and illness when the seasons change in autumn and winter.

【Boiled and pounded meat slices】

1. Ingredients: 1 piece of tenderloin, 1 piece of ginger, 4 cloves of garlic, a little shallot, a little coriander, 1 handful of green vegetables, 1 handful of dried chili peppers, an appropriate amount of Sichuan pepper granules, an appropriate amount of starch, 1 spoon of bean paste, 1 piece of hot pot base, 1 spoon of light soy sauce, a little chicken essence, a little white sugar, an appropriate amount of salt, an appropriate amount of white sesame seeds, and an appropriate amount of cooking oil.

Second, the practice of boiled pounded meat slices:

1. Prepare all the ingredients and clean the tenderloin you bought at home, then cut it into slightly thicker slices. Then prepare an appropriate amount of starch on the board, put the meat slices in the starch, evenly coat the starch, and then beat the meat slices with a rolling pin. If the meat slices become sticky during the beating, put some starch on the meat slices and beat them again until the meat slices are thinner and somewhat transparent.

2. A small piece of meat can be beaten into a large piece, you can use a knife to cut the meat into small pieces, and then put it in a bowl for later use. Let's prepare some ingredients, clean the ginger, crush it first, and then chop it into minced ginger. Peel the garlic, clean it, crush it first, and chop it into minced garlic. Wash the shallots, cut them into finely chopped shallots and place them in a bowl. Cut the dried chili peppers into sections, add a few peppercorn granules, and put them in a bowl for later use.

3. Wash the greens first, boil a pot of boiling water, put a little salt and a little cooking oil after the water boils, and then put the greens into the pot. After being broken, it is fished out and put into the bottom of the basin to lay the base.

4. Put an appropriate amount of cooking oil in a pot, pour the cut ingredients into the pot after the oil is hot, and stir-fry first to bring out the fragrance. Then add 1 tablespoon of bean paste, 1 piece of hot pot base, slowly stir-fry over low heat, and then stir-fry the red oil. Then pour in plenty of water, add 1 tablespoon of light soy sauce and stir well. When the water is boiling, put the pounded meat slices into the pot one by one and simmer over low heat, allowing the meat slices to form first. Then add a little chicken essence, white sugar to make it fresh, a little salt to taste, and stir well with a spatula. Then continue to simmer over low heat for 2 minutes until the meat slices are cooked through.

5. Put the cooked meat slices out and put them in a pot, then put an appropriate amount of cooking oil in it, put 1 handful of dried chili peppers and 1 handful of pepper granules after the oil is hot, and fry slowly over low heat to bring out the fragrance. After frying, put out the pepper granules and dried chili pepper oil, chop them with a knife, put them on top of the boiled meat slices, and sprinkle a little white sesame seeds to garnish. The oil in the pan continues to heat and then drizzles over the slices of meat to bring out the flavor of the ingredients. Then cut some coriander segments and put them on top, our spicy and delicious boiled pounded meat slices are ready, the meat slices are tender and flavorful, appetizing and satisfying, with wine and rice.

Tips:

 When the meat is beaten with a rolling pin into thin slices, the texture will be smoother and more flavorful.