The home-style version of boiled pork slices is as tender as tofu.

Ingredients

Porkplumblossomporktenderloin,porklegmeatcanbemade,chickenbreasthasbeentested,anditisdelicious!) 400 g(sliced)

Salt 3 g

Egg 1

Waterstarch 15 gstarch+20 gwaterStirwell

Pixianbeanpaste 40 g(mincedtostimulatethefragrance)

Garlicslices 10 g

Mincedginger 10 g

choppedgreenonion 10 g

Chilinoodles(singlemountaindippingsaucebrand) 20 g

pepper 1 g

Sugar 5 g

darksoysauce 5 g

Oystersauce 5 g

Afterremovingfromthepot,usechoppedgreenonions,mincedgarlic,andchiliflakes anappropriateamount

The slices of meat, âž• salt, âž• and eggs are scratched and beaten to produce a gelatinous (sticky feeling of meat).
Mix the water starch and stir well.
Pour into the meat, stir well, and marinate for half an hour.
It is this sizing state, the longer you grab it, the more tender the meat becomes, and the key point of the home version of boiled meat slices is the taste of the meat!
Blanch your favorite side dish in advance.
Drain and spread on the bottom of the bowl.
Heat the pan with cold oil, add the Pixian bean paste and fry the red oil over low heat.
Stir-fry the green onion, ginger and garlic over low heat until fragrant.
Add the chili noodles and stir-fry over low heat to create a little paste fragrance.
Immediately pour in a bowl of water and bring to a boil.
Add pepper, sugar, dark soy sauce and oyster sauce to taste.
When the water is boiling, turn the heat to medium and use chopsticks to pick the meat into the pot in turns.
Do not stir the meat slices at this time, otherwise it will be easy to depulp.
Wait for a minute to cook until the meat is slightly set, then gently push it apart.
Cook for another two minutes and you're ready to cook.
Pour it into the bowl you have just prepared, and sprinkle with minced garlic, chili flakes, and chopped green onions according to your taste.
Smoke the oil and pour it on it.