「Sichuan Boiled Pork Slices」

Ingredients and amounts

• 300g pork tenderloin
• 2 scallions
• 10g ginger
• 20g garlic
• 20g red pickled chili peppers (adjust 0-40g based on spice preference)
• 2 stalks garlic sprouts
• 3 stalks celery
• 5ml red chili oil bean paste
• 1.5g chicken bouillon
• 5g light soy sauce
• 5g salt
• 2g white pepper
• 3g cooking wine
• 1 egg white
• 7g potato starch
• 280g vegetable oil (add 100g more for extra oil)
• 200g rapeseed oil (add 100g more for extra oil)
• 100g mung bean sprouts
• 1 stalk endive lettuce
• 1g white sugar
• 20g dried small chili peppers (adjust 0-40g based on spice preference)
• 5g green Sichuan peppercorns (add 5g more for extra numbing)

Step-by-step method

1. 1

   Step 1

   Cut the pork tenderloin into small pieces, then slice into 2mm thick pieces. Place in a bowl, rinse twice with water to remove blood and impurities, drain, and squeeze dry.

2. 2

   Step 2

   Add 1.5g salt, 1g white pepper, 5g light soy sauce, and 3g cooking wine to the bowl. Stir in one direction for 2 minutes to season.

3. 3

   Step 3

   In a separate bowl, mix 1 egg white with 7g potato starch until smooth. Pour into the meat.

4. 4

   Step 4

   Stir in one direction again until well combined (this creates a coating for tenderness).

5. 5

   Step 5

   Finally, add 30g vegetable oil and gently stir to prevent the slices from sticking.

6. 6

   Step 6

   Prepare vegetables: 100g mung bean sprouts, 1 endive lettuce (cut into strips), 3 celery stalks (cut into sections), 2 garlic sprouts (lightly crushed and cut into sections).

7. 7

   Step 7

   Mince 20g garlic, mince a small piece of ginger, and mince 20g red pickled chili peppers.

8. 8

   Step 8

   Take 15g dried small chili peppers and 3g green Sichuan peppercorns. Heat oil in a wok to coat, pour out excess leaving 50g base oil. Add dried chilies and Sichuan peppercorns, stir-fry on low heat until fragrant (do not burn, color should darken). Remove and chop finely on a cutting board.

9. 9

   Step 9

   Heat the wok, add 100g vegetable oil to 60% heat. Add 2g green Sichuan peppercorns and dried chilies to release fragrance. Add the prepared vegetables and 1g salt, stir-fry until just cooked. Transfer to a bowl as the base.

10. 10

    Step 10

    Clean the wok, add 150g vegetable oil to 60% heat. Add the minced ginger, garlic, and red pickled chilies. Stir-fry until fragrant, then add 10g doubanjiang. Cook on low heat until the oil turns red.

11. 11

    Step 11

    Add 800ml water. Bring to a boil over high heat, then reduce to low heat. Season with 2.5g salt, 1.5g chicken bouillon, 1g sugar, 1g white pepper, and 5g water starch (adjust as needed) to thicken the broth slightly.

12. 12

    Step 12

    Once the broth is boiling, reduce to low heat and add the marinated pork slices one by one. Increase to medium heat to cook the slices through. Gently push with a spatula to prevent sticking. When the broth boils again and the meat is cooked, remove and place on top of the vegetables in the bowl. Pour the remaining broth over (do not exceed the ingredients).

13. 13

    Step 13

    Evenly sprinkle the chopped chili-Sichuan peppercorn mixture, minced garlic, and chopped scallions over the bowl.

14. 14

    Step 14

    Clean the wok, add 200g rapeseed oil, and heat to 70% heat. Carefully pour the hot oil evenly over the meat in the bowl. Serve.