Boiled Fish Slices (Shuizhu Roupian)

Ingredients

• Pork tenderloin
• Edible salt
• Pepper
• Light soy sauce
• Cooking wine
• Egg white
• Potato starch
• Vegetable oil
• Vermicelli/mung bean sprouts
• Ganna swamp foxtail
• Celery
• Garlic green
• Garlic
• Ginger
• Red hot pepper
• Green Sichuan peppercorn
• Dried chili
• Red oil broad bean paste (Doubanjiang)
• Chicken essence (AJINOMOTO)
• White sugar
• Green onions
• Rapeseed oil

Steps

1. Cut the pork tenderloin into small chunks, then slice into 2mm-thick pieces (adjust thickness according to your preference). Place in a bowl, wash twice with water to remove blood and impurities, then remove and squeeze dry.
2. In a bowl, add 1.5g salt, 1g pepper, 5g light soy sauce, and 3g cooking wine. Stir in one direction for 2 minutes until marinated.
3. In another bowl, mix 1 egg white and 7g potato starch thoroughly. Pour this mixture into the meat.
4. Stir the meat again in one direction (this forms a film of lubrication, making the meat more tender).
5. Finally, add 30g vegetable oil and stir gently (to prevent the meat slices from sticking).
6. Prepare 100g mung bean sprouts. Cut 1 piece of Ganna into thin strips. Cut 3 stalks of celery into small segments. Chop 2 stalks of garlic greens into small pieces.
7. Chop 20g garlic, cut small pieces of ginger, and chop 20g red hot peppers.
8. Use 15g small spicy dried chilies and 3g green pepper. Heat the pot with oil. When slightly hot, pour out excess oil, leaving 50g bottom oil. Add chilies and peppercorns, turn to low heat to fragrance. Be careful not to burn (until black). Chop finely on a cutting board.
9. Heat the pot, add 100g vegetable oil to 60% heat (about 180°C). Add 2g green pepper and chilies to fragrance. Add vegetables, 1g salt, stir-fry until semi-cooked. Drain into a bowl to use as a base.
10. Clean the pot, add 150g vegetable oil to 60% heat. Add prepared ginger, garlic, and red hot peppers to fragrance. Add 10g broad bean paste, turn to low heat to fragrance and stir in red oil.
11. Add 800ml water. Bring to a boil over high heat, then reduce to low heat to season. Add 2.5g salt, 1.5g chicken essence, 1g white sugar to enhance freshness, 1g pepper, and 5g starch water (adjust as needed) to thicken the broth.
12. When broth boils, turn to low heat and carefully add the marinated meat slices one by one. Turn to medium heat to cook the meat through. Use a spatula to gently stir to prevent sticking. Once the meat is cooked, remove and place on the vegetable base in the bowl.
13. Evenly sprinkle knife-cut chili, minced garlic, and chopped green onions on top of the meat and vegetables in the bowl.
14. Return to a clean pot, add 200g rapeseed oil, heat to 70% heat. Pour the oil evenly (carefully) over the meat in the bowl. Done!