Delicious Spicy Boiled Pork Slices: A Step-by-Step Guide

Ingredients:

• Main: 500g pork (sliced)

• Side Dishes: Bean sprouts, lettuce

• Seasoning: Salt, light soy sauce, oyster sauce, dark soy sauce, cooking wine, white pepper, sugar, egg white, corn starch, cooking oil

• Aromatics: Garlic, ginger, chili pepper, Pixian bean paste, chopped green onion, coriander, white sesame, dried chili pepper, Sichuan peppercorn

Instructions:

1. Prep Ingredients: Three kinds of raw materials are needed to make boiled pork slices; the main ingredient is pork, and the side dishes are bean sprouts and lettuce. The specific amount is prepared according to the number of people in your family;

2. Prep Your Pork: Cut the prepared 500g pork into thin slices, wash the sliced ​​meat in clean water to wash away the blood in the pork, which can reduce the fishy smell, squeeze out the water from the washed meat slices, put them in a large basin and set aside;                                                                                                  

3. Season It Right: Season the meat slices. Add salt, light soy sauce, oyster sauce, dark soy sauce, cooking wine, white pepper, and sugar to the bowl to enhance the flavor. Stir well. After mixing well, stir in one direction to make it firm.                                                 

4. Add Moisture: Stir until the seasoning is thoroughly mixed, and add a little water; I added 120g of water to 500g of meat. Add the water three times, adding a little each time, and stir until the meat slices entirely absorb the water, then add the next time. Adding water can make the meat slices taste more tender. The water can also be replaced with onion, ginger, and garlic water;                                    

5. Incorporate egg White: After adding the water, add an egg white and mix thoroughly. The egg white will wrap the surface of the meat slices. After mixing the egg white evenly, mix 2 spoons of cornstarch. In this way, the surface of the meat slices will be coated with egg white and starch, making the cooked meat slices smoother and more tender. This step is crucial.                                                                                      

6. Starch It Up: Finally, add a little cooking oil, mix well, and set aside to marinate for 10 minutes to make the meat more flavorful;                                                                                                                   

7. Marinate: Now make the knife-edge peppers. Add a little cooking oil to the pot, pour in the peppers and peppercorns, and stir-fry over low heat until the peppers change color and become crispy, and you can smell the fragrance. Remove from the pot, let it cool, chop it, and set it aside for later use;                                                                                                                

8. Prepare the Peppers: Prepare some ingredients, such as minced garlic, sliced ​​ginger, chili pepper, Pixian bean paste, chopped green onion, coriander, peppercorns, and white sesame seeds, and set aside for later use;                                                                              

9. Blanch the Veggies: Wash the bean sprouts and lettuce, cut them into sections, and prepare to blanch them;                        

10. Sauté the Veggies: Boil water in a pot. After the water boils, add a spoonful of salt and cooking oil. Add the side dishes and blanch them. Remove them from the pot after the water boils again, and rinse them with cold water. Let them cool, and drain the water.                                          

11. There is still cooking oil in the pan for frying knife-edge peppers, so you can directly fry the side dishes. Add a little minced garlic and chili peppers, fry until the aroma comes out, add the drained side dishes, stir-fry over high heat until the ingredients are thoroughly cooked, add a little salt to increase the base flavor, stir-fry until the salt is dissolved, and set aside;                                       

12. Add cooking oil to the pot, add some minced garlic, chili pepper, pepper, and ginger slices, stir-fry until fragrant, then add bean paste and stir-fry until red oil comes out; add the appropriate amount of water, boil over high heat, add a little salt, light soy sauce, and sugar to enhance the flavor, and continue to cook for 2 minutes after boiling over high heat;                          

13. Cook Your Pork: After cooking, use a colander to remove the residue inside, then turn on a low heat and add the meat slices. Please do not turn on high heat when adding the meat slices; otherwise, the meat slices will not mature simultaneously, and it is easy to wash away the paste on the surface of the meat slices. After the meat slices are entirely put in, turn on medium heat and cook for about 1 minute until the meat slices are cooked;                       

14. Serve It Up: After the meat slices are cooked, put them in a bowl, sprinkle them with chili peppers, minced garlic, chopped green onions, white sesame seeds, and pour hot oil on them to stimulate the aroma of the ingredients;                                                   

15. Final Touches: Sprinkle some chopped green onion and coriander for garnish, and the spicy and fragrant boiled pork slices are ready with a pungent aroma.                                                                                                         

Tips:

1. Choose Quality Pork: Use fresh pork for the best flavor and texture. Thin slicing is key for quick cooking!

2. Rinse Thoroughly: Rinsing the pork helps remove any residual blood and gamey taste, resulting in a cleaner flavor.

3. Season Well: Don’t skip seasoning! The right balance enhances every layer of flavor in your dish.

4. Control Water Addition: Gradually add water to keep the meat tender. Too much at once can lead to mushy texture.

5. Mixing Technique: When mixing, always stir in one direction to ensure even distribution of flavors and achieve that tender bite.

6. Watch the Heat: When cooking, keep temperatures moderate. High heat can toughen the meat and wash out flavor.

7. Garnish Generously: Garnishing adds color and freshness to the dish. Don’t hold back on the greens!