Mallet-Pounded Pork Slices
A dish that's been very popular lately. Tenderize the pork tenderloin with a meat mallet—I used a rolling pin as a substitute. Slice the meat, coat each piece in starch, and pound until very tender. Add hot pot base and your favorite vegetables, then cook using the water-boiled meat slice technique. Cooking should reflect your own taste and style rather than simply following what others do. I added Chinese chives here for their distinctive, fresh aroma, which gives the dish a particularly delicious flavor.
Ingredients
pork tenderloin
250 g
erjingtiao chili peppers
5
chives
1 handful
scallion, ginger, garlic
to taste
lettuce leaves
1 handful
Sichuan peppercorns
1/2 tsp
star anise
2
bay leaves
2
Instructions
1
Step 1
Take a piece of fresh pork tenderloin. Wash it and slice it against the grain. Since we will pound it later, the slices do not need to be too thin.
2
Step 2
Add a small amount of cooking wine and toss to coat.
3
Step 3
Prepare a clean cutting board and lay plastic wrap on top of it. Spread a thick layer of starch over it.
4
Step 4
Place the sliced pork tenderloin on top and pound it firmly with a rolling pin.
5
Step 5
Pound until it is thin like a cicada's wing.
6
Step 6
Do not rush; pound one slice at a time. This gives the best texture.
7
Step 7
Add water to a pot, then add the star anise, bay leaves, and a pinch of salt, and bring to a boil.
8
Step 8
First, blanch the washed lettuce leaves and use them as a base on the serving plate.
9
Step 9
Using the same water, slide the meat slices in one by one. Cook for two minutes.
10
Step 10
Remove and set aside. You can see that the meat slices are silky and tender.
11
Step 11
Add a small amount of oil to the pan (the oil must be minimal). Add the scallion, ginger, and garlic and stir-fry until fragrant. Add hot pot seasoning and doubanjiang and stir-fry until fragrant.
12
Step 12
Add hot pot base and doubanjiang and stir-fry until fragrant.
13
Step 13
Add an appropriate amount of hot water and bring to a rolling boil over high heat.
14
Step 14
Season with a pinch of salt, soy sauce, and oyster sauce. Adjust according to your own taste.
15
Step 15
While the broth is cooking, cut the chives into thin strips and set aside.
16
Step 16
When the water boils, turn to low heat. Slide the meat slices in one by one.
17
Step 17
Wait until the water comes back to a boil. Add chicken essence.
18
Step 18
Take the meat slices and the broth out of the pot. Place them over the lettuce leaves. Sprinkle with erjingtiao chili peppers and Sichuan peppercorns, then top with the chives. If you really love spicy food, add chili powder, dried chili, or bird's eye chili.
19
Step 19
Sprinkle with chopped scallions and drizzle over hot oil heated to about 90 percent of smoking temperature.
