What are the tips for making boiled pork slices? What bean sprouts are used for boiled pork slices?

Boiled pork slices is one of the most delicious Sichuan dishes. It is very flavorful and satisfying to eat. Often we can only taste the taste of special chefs in restaurants, and our own cooking is always not quite up to par. The technique of making boiled pork slices we are going to learn today is very critical and important.

Contents of this article

1. Tips for making boiled pork slices

2. What kind of bean sprouts should be used for boiled pork slices?

3. Should I use fresh ginger or old ginger when boiling pork slices?

Tips for making boiled pork slices

1. When processing the meat, you need to knead it more, and be patient and add clean water several times in small amounts to massage it, so that the meat will be tender, and then use oil and a small amount of starch to lock in the moisture. My method does not require the use of egg whites or a large amount of starch, so the soup after cooking the meat slices will be clear, not cloudy, and not mushy.

2. The soup should be kept at 80% of the height of the dish, not too much.

3. Mix the side dishes with soy sauce while they are still hot to make them more flavorful. The soup for cooking the meat slices later does not need to be too salty. If the soup is too salty, the side dishes will not taste good. Each part has its own appropriate flavor and blends well with each other. You can try it.

4. Braised soy sauce is used to make the soup because light soy sauce is afraid of turning dark (not to mention dark soy sauce), and braised soy sauce is redder in color.

What bean sprouts to use for boiled pork slices

Generally speaking, bean sprouts are used for boiled pork slices. Cut off the head and tail of the bean sprouts, add appropriate amount of water to cook, remove and add seasonings to mix. Put fish in water to make fish sauce soup and mix it with the soup for boiling bean sprouts.

Should I use fresh ginger or old ginger when boiling pork slices?

Boiled pork slices use fresh ginger. Young ginger generally refers to fresh ginger with young sprouts. The ginger pieces are tender, with more water and less fiber. The color is white, the skin is smooth, and the spicy taste is light. The appearance of old ginger is earthy yellow, the skin is rougher than young ginger, and it has lines and tastes spicy.