What seasoning is used in the boiled pork slices in the restaurant, and why is it so perfect?

What seasoning is used in the boiled pork slices in the restaurant, and why is it so perfect?

Boiled white meat, this dish is like a tower, made layer by layer, stacked layer by layer, but after three or two layers, the tower is complete. Juice permeates juice and tastes different. Each layer of ingredients has its own characteristics and must be well combined. Otherwise, there would be no boiled white meat. If there is a feast, this dish is the highlight.

A piece of pork belly, cut into thin slices.

One green bamboo shoot (lettuce), peeled and cut into narrow strips.

An onion, obliquely cut into rings, a ginger, cut into rhombic slices, and add a handful of dried red peppers and a handful of fresh peppers.

Chop a small piece of chafing dish and add a spoonful of Chili sauce. This dish should be full.

Add water to the pot, put the pork slices in cold water, and add cooking wine to remove the fishy smell. Blanch the water after boiling 1 min and take it out. Then rinse with clear water to keep it fresh and tender.

Heat oil in the pot, pour in onion ginger, dried red pepper and fresh pepper, and stir-fry the smell of fresh pepper. Then pour in the chafing dish base and Chili sauce, stir fry in red oil, and add boiling water or broth. It is most convenient to cook at home with hot pot bottom material.

Add cooking wine, light soy sauce and add a few drops of old background color. This is a whole pot of soup.

Stir-fry the flowers and peppers for a while, and they will be tasteless.

When the soup is boiled, add chicken powder, sugar and pepper. Pour in green bamboo shoots, cook until raw, take them out and spread them at the bottom of the basin.

Green bamboo shoots can be taken out after being cut, and they will not be crisp if cooked for too long.

Continue to boil the soup, boil the water and pour in the sliced meat. Boil for 1 min, then pour out and pour the whole pot on the green bamboo shoots.

Green and red peppers, all cut into circles.

Heat oil in a pan, pour in fermented soybean and green pepper rings, pour in salt and balsamic vinegar, and stir-fry a few times. Finally pour it on the meat.

Ok, this delicious, spicy and appetizing boiled white meat is ready.

Seeing that tenderloin is fresh and cheap, I bought a few kilograms more. You can put it in it and keep it frozen. Generally, you can fry a few side dishes or make boiled meat slices. Speaking of boiled meat slices, this dish is actually very easy to cook, but it has certain skills. Its skill lies in how to make pork slices as tender and delicious as tofu. Therefore, the key to the dish of boiled meat slices lies in the size of the meat slices. After consulting the hotel chef several times, I learned the practice of boiling meat slices in water. The meat made according to his method is tender, and the key is that it is still delicious.