The home-cooked version of boiled pork slices may seem simple, but in fact it contains profound cooking skills and careful selection of ingredients. With its spicy and fragrant taste, this dish has become a frequent guest on the table of many families. Below, I will take a closer look at the steps to make the home-style boiled pork slices, hoping to add a delicious flavor to your table.
First of all, the main ingredients we need to prepare are: pork loin, bean sprouts, green vegetables, tofu skin, etc. Choose fresh pork tenderloin so that the cooked meat slices will be tender. Bean sprouts and greens should be cleaned, drained and set aside. The tofu skin can be cut into wide strips for easy flavoring.
Next, let's deal with the pork tenderloin. Cut the pork tenderloin into thin slices, taking care to follow the texture of the meat so that the cooked meat slices do not fall loose. Put the sliced meat into a bowl, add an appropriate amount of cooking wine, light soy sauce, salt, pepper and starch, and marinate for 10 minutes to allow the meat slices to fully absorb the flavor of the seasoning.
While marinating the slices, we can start preparing the base and dressing. The base materials mainly include bean paste, minced ginger and garlic, Sichuan pepper, etc. Chop the bean paste, mince the ginger and garlic and set aside. Sichuan pepper can be added in an appropriate amount according to personal taste, and those who like spicy flavor can put more.
Next, we started making the boiled meat slices. First of all, heat the pot, pour in an appropriate amount of oil, after the oil is hot, add the bean paste, ginger and garlic and Sichuan pepper, and slowly fry the red oil over low heat to bring out the fragrance. Then, add an appropriate amount of water or stock and bring to a boil over high heat.
After the water boils, put the bean sprouts and greens into a pot, cook until they are broken, then remove them and put them in a large bowl to cushion the bottom. Next, put the tofu skin in a pot and cook, and also remove it and put it in a large bowl.
Then, we start cooking the slices of meat. Place the marinated meat slices in the pan one by one and cook over medium heat until the meat slices change color, about 2-3 minutes. Remove the boiled meat slices and place them on top of the tofu skin and vegetables.
Next, let's make the sauce sauce. In a small bowl, add an appropriate amount of light soy sauce, dark soy sauce, salt, sugar, chicken essence and Sichuan pepper oil and stir well. Then, pour the sauce over the meat slices to allow the meat slices to fully absorb the flavor of the seasoning.
Finally, let's make the spicy soup. Add an appropriate amount of oil to the pot, add the dried chili peppers and Sichuan peppercorns when the oil is hot, slowly fry the aroma over low heat, then pour into the soup where the meat slices were cooked before, and bring to a boil over high heat. Pour the boiling spicy soup into a large bowl so that the broth completely submerges the slices.
At this time, a home-style version of boiled pork slices with good color and flavor is ready. The slices of meat are tender and juicy, the spicy soup is rich and delicious, the bean sprouts and vegetables are crisp and refreshing, and the tofu skin absorbs the essence of the soup for a more delicious taste. Not only is this dish delicious, but it's also nutritious, making it a great home-made dish.
While enjoying the food, we might as well think about the cultural significance behind the dish. As one of the classic dishes in Sichuan cuisine, boiled pork slices have become one of the representatives of Sichuan cuisine culture with its unique spicy taste and rich ingredient combination. The home-cooked version of boiled pork slices reflects more of the warmth and intimacy of home cooking, allowing us to feel the warmth and happiness of home while tasting the food.
All in all, the home-cooked poached pork fillet is a delicious and nutritious dish that is not only suitable for making at home but also for sharing with friends. I hope that everyone can taste this dish while also feeling the cultural and emotional value behind the food.