Hello everyone I'am Wang Gang. In this video I‘ll share a traditional Sichuan dish, "boiled" sliced pork
First, prepare 300g of pork loin.
Cut the pork loin into slices(about 2mm thick).
Then wash the pork twice.
The purpose of washing is to clean up the blood and impurities.
After washing, squeeze out the water.
As some friends cannot starch the meat perfectly,
we introduce the following method for you.
Next, season the pork.(squeeze out the water)
Add 1.5g of salt,
1g of pepper,
and 5g of soy sauce.
At last, add 3g of "LiaoJiu" (Chinese cooking wine).Then stir the pork in one direction for 2 minutes.
The purpose of stirring is to make the pork fully seasoned.
Next, I'm going to make the egg starch.
Add one egg whites,
7g of potato starch,
then mix well.
Finally mix with the pork.
The purpose of this process is to make the egg whites and potato starch mix together previously,
and coat the pork, make it soft and tender.
Add a few vegetable oil and mix it slightly.
The purpose of adding the oil is to prevent the pork from sticking to the wok.
Next, prepare the other ingredients.
Add about 100g of bean sprouts.
Prepare a lettuce, cut into small pieces.
Prepare some celery cut into small pieces.
Prepare 2 garlic shoots, hit slightly and cut into small pieces.
Prepare 20g of garlic and mince it.
Prepare a little ginger and mince it.
Prepare 20g of pickled red pepper and mince it.
Next, prepare the "Daokoulajiao"(literally means minced hot pepper)
Add 15g of dehydrated hot peppers(Chinese name: Xiaomi jiao/xiaomi la))
Add 3g of Sichuan peppers(dehydrated prickly ash)
First preheat the wok and add some oil to swirl the wok.
Pour out the hot oil and add the dehydrated hot peppers and Sichuan peppers in the wok.
Fry the peppers until you can smell the fragrance with small flame.
But please don't make them overcooked.
Then take out the fried peppers and mince.
This is what we call a traditional version of "Daokou lajiao"
Then we start to cook
First preheat the wok.Until the wok is hot enough,add some oil for cooking
Heat the oil to 170C.
Add some dehydrated hot peppers and sichuan peppers, fry them.
Once you can smell the fragrance, put the prepared vegetables in the wok.
then fry them with full flame for 20 seconds.
This is in order to let the vegetables cooked.
add some salt
Stir fry them well and take it out to the bottom of the bowl.
Now we start to "boil" the pork.
Preheat the wok again and add some oil.
the same, heat the oil to 170C and add the minced ginger,garlic and pickled hot pepper.
And fry the ingredients until you smell fragrance with the heat.
Then add 10g of Douban sauce.
Fry the douban sauce with small flame until the red oil appear.
add some water.
then boil the soup with full flame.
Once the soup is boiling turn into small flame and start seasoning.
add 2.5g of salt
1.5g of msg
some sugar to enhance the flavor
some pepper
last, add some mixture of potato starch and water to slightly condense the soup.
then put the seasoned pork into wok.
cook the pork with medium flame and boil the soup.
Once the pork is ready, take it to the bowl.
add some soup.
sprinkle the "Daokou lajia" averagely
and put some minced garlic and green onion.
Next prepare to splash oil
preheat the wok and add some rapeseed oil
heat the oil with medium flame to 210C
splash the hot oil on the pork
a traditional "boiled sliced pork" is done
Now we will have a summary of the technics to cook this dish.
first, better chose the pork loin.
second, use the newly introduced method to starch the pork can make the pork easily soft and tender.
third, you can not skip the "Daokou lajiao".Only with this can the dish be tasty and traditional.
fourth, the minced garlic should on the top of the "daokou lajiao". If not, the garlic will not be cooked and the "DL" will be burn.
fifth, when you splash the oil make sure that the temperature of the oil should up to 210C.Only then you can release the fragrance of the hot pepper and minced garlic.
the summary of the technics is over
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i'm so tired bye:)