Sichuan people have a unique love for waist slices, whether it is boiled waist slices or fried waist slices are the hearts of Sichuan people, but spicy and sour, golden color rattan pepper loin slices are also worth a try.
Rattan pepper loin slices
Today's recommended Sichuan cuisine - rattan pepper loin slices, please check!
raw material:
Pork loin 400 g Enoki mushrooms 100 g Green shoot shreds 30 g Yellow lantern chili sauce 40 g Green beauty pepper ring 5 g Red beauty pepper ring 5 g Corn starch 3 g Sichuan salt 2 g Ginger 5 g Minced garlic 6 g White vinegar 5 ml Pepper noodles 1 g Cooking wine 15 ml Fresh soup 150 ml Rattan pepper oil 10 ml Coriander seed oil 30 ml
make:
1. Wash the mushrooms, cut into sections and set aside.
2. After the pork loin is processed, slice into thin slices and sizing with Sichuan salt, pepper noodles, cooking wine and cornstarch.
3. Add rapeseed oil to a wok over medium heat to 40%, sauté ginger, minced garlic and yellow lantern chili sauce until fragrant, then add fresh soup and bring to a boil. 4. Add Sichuan salt, monosodium glutamate, then add the mushroom segments and green shoots, cook and remove, place in a deep dish.
5. Put the loin slices into the wok, then add white vinegar and green and red beauty pepper rings, cook until eight minutes cooked, drizzle with rattan pepper oil, then start the pot, and pour the soup together on the cooked enoki mushrooms and green shoots.
Production key:
1. In addition to rinsing with water, it is best to soak it in ginger and onion water and rinse it twice with water to effectively remove the odor.
2. After the loin slice is put into the pot, you need to master the time, burn until eight minutes cooked to start the pot, so as to avoid the after-cooking phenomenon caused by the residual temperature of the soup and lead to the taste of aging.