Spicy Sliced Pork

Spicy Sliced Pork

　　Spicy Sliced Pork was created in 1963 by chefs Luo Quanyi and Chen Mingde of Wenjiang Hotel when they studied the technique of boiled beef slices from Zigong City. It has been included in the "Sichuan Cuisine Recipes" and "Wenjiang Culinary Guide." The dish uses tenderloin pork sliced thinly and is served with fresh flowering cabbage, eggs, minced ginger, roasted sesame seeds, Sichuan peppercorns, pepper, soy sauce, vinegar, lard, chili oil, Pixian bean paste, and water starch. During cooking, the pork slices are coated in egg white and starch. The remaining seasonings are mixed with broth and water starch to prepare a sauce. In a hot wok, a small amount of oil is used to coat the pan. First, the flowering cabbage is stir-fried until just tender and then removed from the pan. The wok is returned to high heat, lard is added, and when it's about 70% heated, the pork slices are put in and stir-fried. Sichuan peppercorns and bean paste are added to fry until red oil emerges. Then the prepared sauce is poured in, followed by chili oil and sesame seeds. The mixture is stirred and then served. The dish is brightly colored, tender and flavorful, with local characteristics that are fresh, numbing, spicy, and hot.