Stewed Raw and Cooked Meat with Pickled Vegetables

Stewed Raw and Cooked Meat with Pickled Vegetables

　　Stewed Raw and Cooked Meat with Pickled Vegetables

　　Ingredients: 250g tenderloin, 250g cooked pork belly, 1 pack of pickled vegetables, 50g soaked wood ear mushrooms, 10g pickled chili strips, ginger slices, scallion segments, bean paste, salt, cooking wine, MSG, sugar, dry starch, fresh broth, and salad oil as needed.

　　Preparation:

　　1. Slice the tenderloin into thick pieces, place in a bowl, mix with salt, MSG, and pepper, marinate for about 10 minutes, then coat evenly with dry starch. Pound on a cutting board into thin slices, then cut into small pieces for later use; slice the cooked pork belly into 5cm long and 3cm wide thin slices; shred the pickled vegetables, then cook them together with the soaked wood ear mushrooms in a pot.

　　2. Heat a clean pan over high heat, add salad oil and heat until hot. Add the ginger slices and scallion segments to sauté until fragrant, then add the pickled chili strips and bean paste and stir-fry until aromatic and slightly browned. Add the pickled vegetables, wood ear mushrooms, and pork belly, stir well, then add cooking wine and pour in fresh broth. Simmer for about 5 minutes, then add the tenderloin slices and cook until done. Adjust with MSG, remove from heat, and serve in the broth.

　　Features: Salty, savory, tangy, and spicy, with tender and smooth meat slices.