Boiled Sliced Pork in Chili Sauce

Boiled Sliced Pork in Chili Sauce

　　Pork tenderloin (or beef sirloin), garlic sprouts, celery, your favorite vegetables (recommended: Chinese flowering cabbage and cucumber)

　　 Sichuan peppercorns and dried chili peppers, garlic slices, ginger slices, scallion segments, doubanjiang, Sichuan pepper powder, chili powder, minced garlic, scallion greens

　　 Marinade: salt, ground pepper, a little soy sauce, egg white, starch

　　　　Method:

　　 1. Slice the pork tenderloin thinly (against the grain) and marinate with the seasoning ingredients for 15 minutes

　　 2. Wash the garlic sprouts, celery, and other vegetables you like, then cut them into long sections

　　 3. Heat oil in a clean wok over medium-high heat (about 60% hot). Add Sichuan peppercorns, dried chili peppers, garlic slices, ginger slices, scallion segments, and Pixian doubanjiang, stir-fry until fragrant. Then add an appropriate amount of broth or water, season with salt, bring to a boil, blanch the vegetables briefly, then remove and place them in a bowl

　　 4. Slide the pork slices into the boiling water in the wok, separate them, and remove them once just cooked. Place them on top of the vegetables. Pour the broth from the wok into the bowl as well—don’t pour too little, just make sure it doesn’t cover the pork slices.

　　 5. Sprinkle a generous amount of Sichuan pepper powder and chili powder on the pork slices, along with some minced garlic and scallion greens. Set aside. In another wok, heat a lot of oil until very hot, then pour it over the pork slices.