Boiled Pork Slices in Spicy Broth

Method12 steps

1. 1

   Slice and Wash

   切片清洗

   Cut the pork tenderloin into small pieces, then slice into 2 mm thin slices. Place in a bowl, add clean water, and wash twice to remove blood water. Drain and squeeze out excess moisture.

   里脊肉改刀成小块，再切成 2 毫米薄片，放入碗中加入清水清洗两遍去除血水，捞出挤干水分。

   ⏱5 min

   • 💡 Thoroughly removing blood water is key to preventing a fishy taste.血水处理干净是肉质不腥的关键
   
2. 2

   Initial Marination

   初步腌制

   Add 1.5g salt, 1g ground pepper, 5g light soy sauce, and 3g cooking wine (Shaoxing) to the pork slices. Stir in one direction for 2 minutes.

   肉片中加入盐 1.5g、胡椒粉 1g、生抽 5g、料酒 3g，朝着一个方向搅拌 2 分钟。

   ⏱3 min

   • 💡 Stir in one direction to ensure the meat absorbs the flavor.必须朝着一个方向搅拌使肉入味
   
3. 3

   Coat with Slurry

   上浆挂糊

   In a separate bowl, mix egg white with 7g potato starch until smooth, then pour over the pork and stir to combine. Finally, add 30g vegetable oil and gently toss.

   另取碗将鸡蛋清与 7g 土豆淀粉搅拌均匀倒入肉中搅匀，最后加入 30g 植物油轻拌。

   ⏱3 min

   • 💡 The egg white and starch form a silky coating that keeps the meat tender.蛋清淀粉形成润滑膜使肉鲜嫩
   • 💡 Adding vegetable oil prevents sticking when cooked.加植物油防止下锅粘连
   
4. 4

   Prep Vegetables

   配菜改刀

   Wash the mung bean sprouts. Cut the lettuce tips into strips, celery into segments, and garlic sprouts into segments after smashing.

   绿豆芽洗净，凤尾切条，芹菜切段，蒜苗拍散切段。

   ⏱2 min

   • 💡 Keep vegetable lengths consistent for a more appealing presentation.蔬菜长度保持一致更美观
   
5. 5

   Prep Aromatics

   辅料准备

   Chop garlic, ginger, and pickled red chilies finely and set aside.

   大蒜、生姜、红泡椒分别剁碎备用。

   ⏱3 min

   • 💡 Chop as finely as possible to release flavor more fully.尽量剁细一些，味道释放更充分
   
6. 6

   Make Knife-Cut Chili

   制作刀口辣椒

   Heat oil in the wok, leaving 50g base oil. Stir-fry 15g dried red chili and 3g Sichuan peppercorns over low heat until they turn dark reddish-black. Pour out and chop finely.

   锅内热油留 50g 底油，小火炒香干辣椒 15g 和青花椒 3g 至变黑红色，倒出剁细。

   ⏱5 min

   • 💡 Be sure not to burn them; just until the color deepens.切记不要炒糊，颜色变深即可
   
7. 7

   Stir-Fry Vegetables

   炒制配菜

   Heat the wok and add 100g vegetable oil. Bloom the Sichuan peppercorns and chilies, add the vegetables and 1g salt, and stir-fry until just cooked. Transfer to the bottom of a bowl.

   热锅放 100g 植物油，下花椒辣椒爆香，放入配菜和 1g 盐炒至断生，盛入碗底。

   ⏱2 min

   • 💡 Don't overcook the vegetables; keep them crisp and tender.配菜不要炒得太死，保持脆嫩
   
8. 8

   Stir-Fry Base Seasoning

   炒制底料

   Wash the wok and add 150g vegetable oil. Bloom the chopped ginger, garlic, and pickled chilies, then add 10g doubanjiang and stir-fry over low heat until red oil is released.

   锅洗净放 150g 植物油，下姜蒜泡椒碎爆香，加入豆瓣酱 10g 小火炒出红油。

   ⏱2 min

   • 💡 Be sure to stir-fry the doubanjiang until red oil is released for full flavor.豆瓣酱一定要炒出红油才香
   
9. 9

   Simmer the Broth

   熬制汤汁

   Add 800ml water and bring to a boil over high heat. Reduce to low heat and add 2.5g salt, 1.5g chicken bouillon powder, 1g sugar, and 1g ground pepper. Thicken with a starch slurry.

   加入 800ml 清水大火烧开，转小火加盐 2.5g、鸡精 1.5g、糖 1g、胡椒粉 1g，下水淀粉勾芡。

   ⏱3 min

   • 💡 A slightly thicker broth clings better to the pork slices.汤汁稍微浓稠一点能挂在肉片上
   
10. 10

    Poach the Pork Slices

    烫制肉片

    Over low heat, gently unfold and add the pork slices one by one. Increase to medium heat to poach until cooked. Gently nudge to prevent sticking, then pour the broth and pork into the vegetable bowl.

    小火将肉片依次展开下锅，转中火烫熟，轻轻推动避免粘连，连汤带肉倒入菜碗。

    ⏱3 min

    • 💡 Don't stir immediately after adding the pork; nudge only after they set.肉片下锅后不要马上搅动，定型后再推
    
11. 11

    Top the Dish

    铺设表面

    Evenly sprinkle the prepared knife-cut chili, minced garlic, and scallion over the pork slices.

    在肉片上均匀撒上制作好的刀口辣椒、蒜蓉和葱花。

    ⏱30 sec

    • 💡 Sprinkle evenly so the hot oil hits every spot.撒得均匀，泼油才到位
    
12. 12

    Finish with Sizzling Oil

    激香完成

    Wash the wok and heat 200g rapeseed oil to 70% heat, then pour it evenly over the toppings in one go.

    锅洗净烧热 200g 菜籽油至 7 成热，一次性均匀泼在碗中辅料上。

    ⏱1 min

    • 💡 Make sure the oil is hot enough; be careful of splatter burns.油温一定要够，注意防溅烫伤