Exclusive Boiled Sliced Meat

Finished product image.

Method: Take an appropriate amount of pork tenderloin, cut it into slices, and set aside.

Cut the meat slices, add a little salt and cooking wine to the container, and mix well to marinate.

Add an appropriate amount of water to rinse away the fishy smell, then pour out the water.

Control the moisture of the meat, add an appropriate amount of starch, salt, cooking wine, and one egg white, mix evenly for flavor, and set aside.

Add side ingredients according to your own preference, and prepare an appropriate amount of enoki mushrooms and dried tofu strips.

A moderate amount of bean sprouts and wood ear mushrooms, set aside.

Add an appropriate amount of water to the pot, a little salt, put in the ingredients, blanch the ingredients to remove the raw taste, then take them out.

No need to rinse with cold water, drain the excess water and set aside.

Add an appropriate amount of oil to the pot, stir-fry chopped green onions, ginger, and garlic until fragrant, then add an appropriate amount of Sichuan peppercorns and dried chili strips, and sauté until aromatic.

Add an appropriate amount of Pixian bean paste and hot pot base, stir-fry until red oil is released.

Add an appropriate amount of water, bring to a boil, then remove and discard the residue. Add an appropriate amount of salt, pepper, and light soy sauce to season.

Put the blanched ingredients into the pot and remove them once they are flavored.

Scoop out the ingredients and place them into a container for later use.

Put the slices of meat into the pot and cook over low heat until done. Do not cook for too long, as the meat will not have a good texture.

Cook the meat thoroughly, and put the broth into a container.

After cooking the meat slices, add an appropriate amount of dried chili segments and Sichuan peppercorns. Heat oil in the pan and pour it over the dried chili segments and Sichuan peppercorns, instantly releasing the aroma.