The chef teaches you: the authentic practice of "boiled pork", this taste is really Sichuan
First, we prepared 300 grams of pork tenderloin. After changing the tenderloin into small pieces, cut into thin slices of about 2 mm, then put the tenderloin in a bowl and add water to clean it twice, then squeeze the water out.
Add 1 tablespoon of edible salt (about 1.5 grams) to the bowl, add pepper (1 gram), add 5 grams of soy sauce, and finally add 3 grams of cooking wine and stir for 2 minutes in one direction.
Add 1 egg white to the bowl, add 3 tablespoons of potato starch (about 7 grams), then stir the egg white and starch evenly, stir the egg whites evenly, then add to the meat slices and mix well.
After the egg paste is evenly mixed, add a little vegetable oil and mix gently.
Excipients: Add 1 small green bean sprouts (about 100 grams) to the pot, prepare the phoenix tail (1) and cut it from the middle into small strips, prepare celery (several roots), cut into small pieces, prepare garlic seeds (2 pieces) Gently patted and cut into small pieces for later use, prepare garlic (20 g), chop the spare, prepare ginger (1 small piece), chop the spare, prepare red pickled pepper (20 g), chop the chop
Knife Chili: Add the millet spicy dried chili (15g) to the bowl and add the green pepper (3g). First, we put the right amount of oil in the pot, pour the hot oil, add the dried chili and pepper to the pot, open the small fire, stir-fry the pepper and pepper, then pour the pepper and pepper into the pan and cut it with a kitchen knife. Broken spare
Production: We prefer to heat the pot, add a proper amount of base oil after the pot is hot, heat the oil to 60%, then add the appropriate amount of green pepper and dried chili to the pot.
After the peppercorns are scented, prepare the prepared side dish and then sauté for 20 seconds. Add a proper amount of edible salt in the middle, stir the side dish evenly and then put it out.
After we heat the pot again, add the right amount of base oil, heat the oil to 60% heat, add the chopped ginger and garlic pepper, and then use the residual temperature to scent the material, add the bean paste after the scent (10g), open a small fire and stir-fry the bean paste to make the red oil. Add the right amount of water after the bean paste is sauteed, then boil the soup.
Seasoning: add 1 scoop of edible salt (about 2.5 g) to the pot, add 1 scoop of MSG (about 1.5 g), add a little white sugar, add a little pepper, and finally add a proper amount of water starch to make the soup slightly thicker.
Then, the marinated meat pieces are sequentially put into the pot, and the meat slices are cooked in a medium heat to boil the soup. After the meat pieces are cooked, the meat pieces can be removed and placed in the pots. After the pieces are placed, the appropriate amount of the original soup is added, and the meat is evenly sprinkled. Into the knife-made pepper, and sprinkle with the right amount of garlic and chopped green onion
After the pot is hot, add an appropriate amount of rapeseed oil, and heat the rapeseed oil to 70% heat on the medium heat. After the oil is heated to 70% heat, it can be poured on the meat slice once.
An authentic boiled pork is finished