Water Boiled Pork Slices (Home-Style Recipe)
Water Boiled Pork Slices (Home-Style Version)
Ingredients
330g thinly sliced beef, appropriate amount of dried chili peppers, appropriate amount of Sichuan peppercorns, 3 tablespoons of doubanjiang (fermented broad bean paste), 1 small piece of ginger, 7-8 cloves of garlic, a bunch of scallion whites, a bunch of scallion greens, 1 egg, appropriate amount of black fungus, a bunch of cellophane (Chinese spinach), a bunch of vermicelli noodles, 1 tablespoon of light soy sauce, salt to taste, a little white wine, 1 tablespoon of cornstarch, a little vegetable oil, a little flavor enhancer (MSG)
Water Boiled Pork Slices (Home-Style Version) – Recipe
1Slice the beef thinly, after slicing, rinse several times to remove moisture, add salt, light soy sauce, Sichuan peppercorns, and white wine, and stir evenly in one direction. Then, beat the egg white into a bowl, add cornstarch and stir until smooth, add the meat slices and continue to stir evenly in one direction. Finally, add a little vegetable oil and mix well. After finishing, put it in the refrigerator for a while.
2Next, prepare the ingredients and side dishes. The side dishes for water boiled pork slices are usually white cabbage or bean sprouts. If you don't have white cabbage and bean sprouts, I use whatever vegetables I have available. Soak and drain vermicelli noodles and black fungus, wash and drain cellophane (Chinese spinach), ginger and garlic minced, scallions cut into segments.
3Add appropriate amount of vegetable oil (the amount used for regular stir-frying) to the pot, heat until hot, then turn off the heat. Fry dried chili peppers and Sichuan peppercorns to release fragrance, immediately remove.
4Cut the fried dried chili peppers and Sichuan peppercorns into smaller pieces, then add minced garlic and scallion greens.
5Turn the heat on and reheat the oil, add minced ginger and scallion segments to sauté, then add doubanjiang and stir-fry until red oil appears, add a pot of water and bring to a boil, then add salt, MSG, light soy sauce, and Sichuan peppercorns and sugar to adjust the flavor, taste for saltiness.
6First, add vermicelli noodles and black fungus to cook until tender and remove. Then, add cellophane (Chinese spinach) to cook until tender and remove. Because vermicelli noodles and black fungus take a little longer to cook, so cook them first.
7Then, gently slide in the meat slices to cook until they change color and remove. Evenly spread them on the cooked side dishes, then sprinkle dried chili pepper and Sichuan peppercorns, minced garlic and scallion greens on the surface.
8Pour more vegetable oil (a little more) into the pot, heat until smoking, then drizzle over the ingredients.
