The boiled meat slices I want to share this time are home-cooked methods. The meat I choose is pork, pork tenderloin, a large piece of it, which tastes good, tender and delicious. Friends who have never eaten it need to know this taste. It is spicy and fragrant. It makes people unable to stop eating it. Although it is spicy, I still want to eat it after eating it. Is this the charm of spicy taste? Why do the boiled pork slices in the restaurant taste good? The first is the seasoning of the soup base, and the taste of the pork slices. The soup base is relatively simple. Everyone has different tastes and some parts can be adjusted freely. There is a little bit of detail in making meat slices. I will share the tips below, remember!
The whole recipe is not very difficult. After all, it is a home-cooked dish. The steps are simple and not complicated. The taste is spicy and satisfying, and the meat slices are fresh, fragrant and tender. It tastes so satisfying, especially when it's cold. If you eat some spicy food, your whole body will be warm. Friends who are afraid of getting angry should drink more water after eating! Friends who like this home-cooked delicacy can collect it and make it when they have time. Let’s share the detailed production steps below.
[Ingredients required]
A piece of tenderloin, appropriate amount of salt, appropriate amount of pepper, appropriate amount of onion and ginger water, one egg white, 2 spoons of corn starch, one handful of bean sprouts, appropriate amount of vegetables, thousand sheets, appropriate amount of onion, ginger and garlic, 2 spoons of bean paste, spicy hot pot base, appropriate amount of MSG, appropriate amount of pepper, a little sugar, appropriate amount of oyster sauce, appropriate amount of light soy sauce, a little dark soy sauce, starch water, chili flour, garlic, chopped green onion, white sesame, hot oil.
[Production Steps]
1. Prepare a piece of tenderloin, rinse it, and then shave off the fascia on the surface. It is okay to keep it, it is difficult to chew.
2. Then cut it in half and then slice it into thin slices, not too thin or too thick. If you can't cut it, you can freeze it harder and then cut it.
3. Cut it and put it in a basin. Add appropriate amount of salt to season, add some pepper to remove the fishy smell and add fragrance, and then add a little onion and ginger water, mix well. The onion and ginger water is the kind of water that is chopped onion and ginger, and then add warm water to make the taste come out. It is better than cooking wine. Remember not to use cooking wine, otherwise it will have a sour smell.
4. Add a small amount multiple times and mix until the meat slices become tender.
5. Add an egg white to it and mix well.
6. Finally add 2 spoons of corn starch, mix until it is sticky, and set aside to marinate and taste.
7. Prepare some side dishes during pickling. Bean sprouts, thousand shredded shreds, and small celery stems. Choose these vegetables according to your personal preferences. Prepare a little more onion, ginger and garlic and chop it for later use.
8. Boil water in a pot, add appropriate amount of salt and oil to the water. Then add the celery stems first, blanch for 1 minute, then add the bean sprouts, blanch for half a minute and finally add a thousand pieces, and blanch for about half a minute. Take it out and set aside.
9. Pour oil into the pan, heat the oil and add onion, ginger and garlic, and stir-fry to bring out the aroma.
10. Add 2 spoons of bean paste and a piece of spicy hot pot base. The spoon is the kind of ceramic spoon used in household use. Fry and stir-fry the hot pot base.
11. Finally, pour in boiling water, add appropriate amount of salt, chicken essence, and a little sugar to it, and boil it.
12. After cooking until the flavor is rich, take out the residue inside and throw it away. If you don’t mind, you can leave it. Add a proper amount of light soy sauce, a little dark soy sauce, and boil it again.
13. After the water is boiled, spread it flat and put it in slices of meat, turn to medium heat, and do not too much heat.
14. Cook until it boils again and you can take it out. Don’t cook it for too long, it will get old.
15. Drop a little starch water into the bottom of the pot to make it thicker.
16. Spread the side dishes in the front at the bottom of the pot, then spread the meat slices, and then pour them into the soup base.
17. Sprinkle some chili flour on the surface, appropriate amount of garlic, and finally add some chopped green onion and white sesame seeds, pour in hot hot oil to stimulate the aroma.
Tips:
1. Don’t add salt to the bottom of the pot, it’s already salty enough.
2. Pork tenderloin can be replaced with beef, depending on personal preference.
