Water-boiled Sliced Meat
Materials
PorkLean meat 300g
Chinese mustard greens 200g
Tapioca noodles Appropriate amount
Doubanjiang (fermented bean paste) Sauce 70g
25g cooking wine
25g starch
2g salt
Chicken essence A little bit
Dry Chili peppers 10g
Sichuan pepper 20 pieces
Sugar A little bit
Soy sauce A little bit
Chopped green onion
Ginger Chopped
Water Sliced beef from the rib section, 250g
Black
Bean sprouts Old Dry Dad spicy sauce, 1 tablespoon 200g
Sichuan pepper oil, 1 teaspoon
Light soy sauce
1 spoon Cooking wine 1 spoon
Sugar 1 teaspoon
Dry
Red chili peppers 3 pieces Corn starch
Half a teaspoon Ginger, appropriate amount Garlic cloves, 3 pieces
Chicken essence, appropriate amount
Salt, appropriate amount
The steps for making water
1. Rinse the pork;
2. Prepare the bean sprouts, wash them thoroughly;
3. Prepare all the ingredients;
4. Cut the pork thinly and marinate with starch and cooking wine for 10 minutes; cut the dried chili peppers into small pieces and slice the ginger; crush the garlic;
5. Sauté the dried chili peppers on low heat until they turn brown, remove them;
6. Quickly sauté the bean sprouts in a pan until cooked;
7. Transfer the cooked bean sprouts to a large bowl;
8. Re-heat the pan with a little oil and add ginger slices and garlic;
9. Add Old Dry Dad spicy sauce and continue cooking on low heat for a while;
10. Pour in an appropriate amount of water, add the marinated pork slices and stir to disperse them;
11. Cook until sugar melts and boils over;
12. Add light soy sauce and chicken essence; continue cooking until the meat is cooked through, then season with salt;
13. Transfer the meat and broth into the bowl of bean sprouts; place the previously sautéed dried red chili peppers on top, pour in Sichuan pepper oil.
Re-heat a pan with an appropriate amount of oil until it smokes, then pour over the dried chili peppers to hear the "zizzing" sound and to release their unique aroma.
Tips1. Marinating the meat with starch can increase its tenderness; some people prefer using tenderizing powder.
2. If using fermented bean paste, it should be sautéed on low heat until red oil is released for better fragrance; I used Old Dry Dad which already has red oil.
3. Bean sprouts can be replaced with other vegetables according to personal preference; our family prefers using bean sprouts.
4. To get the delicious aroma in water, do not skip the final step of pouring hot oil over the dried chili peppers.
5. This dish requires a lot of oil; too much can make it greasy, so control the amount of oil each time only slightly.
1. Cut the meat thinly and marinate with starch, cooking wine, salt, and a little water to slightly mix before use.
Chinese celery
Slice it diagonally into thin pieces;Green onion Wash it and cut it into segments;Dry chili peppersCut them into segments with scissors;Chopped Doubanjiang
2. Pour 30g of oil into a wok, add the dry chili pepper segments and Sichuan pepper on medium heat until they turn brown, remove them.
3. Increase the heat, add green onion segments and stir-fry until fragrant; then add Chinese celery and cook until half done,
4. Place it in a large bowl for use later.
5. Heat another wok with 30g of oil, add chopped Doubanjiang and ginger, until red oil is released
6. Add hot water, bring to a boil and add soaked tapioca noodles, cook to boiling point,
7. Add the marinated meat slices into the pot, stir with a fork until they spread out and change color; season with soy sauce, chicken essence, and sugar.
8. Pour the meat slices and broth over the Chinese celery in the bowl; sprinkle the previously fried dried chili peppers and Sichuan pepper on top; evenly distribute chopped garlic on the meat.
9. Clean and dry a wok, pour in 40g of oil, heat until smoking, then evenly pour it over the meat to complete.
Tips
Several key tips for making delicious water:
1. The dried chili peppers and Sichuan pepper must be fried until brown and crispy; their oil should be used to cook vegetables. Sprinkle the chopped dried chili peppers and Sichuan pepper over the meat, providing a crunchy and aromatic flavor.
2. Doubanjiang (fermented bean paste) must be sautéed until it releases red oil.
3. The hot oil should be heated to a very high temperature before being poured over the meat; this will release the fragrance of the garlic.
If you like it, try this method; it won't disappoint you.
