Tender meat

Name: Tender meat
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 150 g Pork neck; 10 g oil; 3 g Salt; 2 g Black pepper; 2 grain clove of garlic; a tiny bit white part of the green onion; 25g Gel; 10 g Egg white

Silky-smooth Sichuan-style pork slices marinated with egg white, starch, and baking soda, then poached in garlicky broth until exceptionally tender, glossy, and slippery.

20 minNewMedium Soups Boil Garlic Flavor

Instructions

1
Choose fresh pork neck or front leg meat.
2
Wash the pork and cut it into thin slices.
3
Pork is added to water in three portions, then an appropriate amount of light soy sauce, sugar, pepper, salt, starch, baking soda, egg white, and carrageenan gel are added and mixed evenly. A little oil is spread on the surface and it is marinated for ten minutes.
4
Heat the pan and add a little oil, garlic, and green onion to fry until fragrant.
5
Add an appropriate amount of water and bring to a boil.
6
When the water boils, scatter the slices of pork.
7
When the pork is cooked, add a little chicken bouillon, pepper, and salt for seasoning, then transfer it into a bowl.