Spicy meat slices 麻辣肉片

[Ho Kwok Leung]

Ingredients
Pork tenderloin 200g
Choy Sum 100g

seasoning
Egg white paste (egg white: dry cornstarch, 2:1) 50g
Ground ginger 2.5g
Zanthoxylum bungeanum 1.5g
Cooked sesame powder/cooked sesame seeds 10g
Chili oil 15g
Light soy sauce 15g
Pixian Douban 28g
sugar 1g
salt 1g
Wet cornstarch 7.5g
water 50g

Cooking methods
1.
Slice the pork tenderloin, put it into a bowl, add egg white paste, 0.5g of salt and mix well
Chop the watercress into fine pieces and pound the peppercorns,
Put the oil, sugar, ginger, wet corn starch and water in a bowl and mix it into gravy

2.
Heat the oil until it is 60% hot, stir-fry the cabbage for a few times, add salt and sugar, stir-fry until cooked, and put it on a plate.
3.
Wash the wok, add oil and heat until it is 50% hot. Add the meat slices and cook them, then remove the remaining oil.
Add Sichuan peppercorns and stir-fry the watercress until the meat turns red, then add the gravy.
Add chili oil, toss the sesame seeds a few times, cover the cabbage and serve

食材
豬里脊肉 200g
菜心 100g

調料
蛋清糊(蛋白:干生粉, 2:1) 50g
姜末 2.5g
花椒 1.5g
熟芝麻粉/熟芝麻 10g
辣椒油 15g
生抽 15g
郫縣豆瓣 28g
糖 1g
鹽 1g
濕生粉 7.5g
水 50g

烹調方法
1.
將猪里脊肉切片, 放入碗內, 加蛋清糊, 鹽0.5g拌勻
豆瓣剁細, 花椒搗碎,
將生油, 糖, 姜, 濕生粉, 水放在碗內, 調成芡汁

2.
下油燒至六成熱, 下菜心炒幾下, 再加鹽糖炒熟, 放入盤內.
3.
洗浄炒鍋, 下油燒至五成熱, 下肉片煮熟后, 去余油,
下花椒豆瓣炒至肉片呈紅色時, 烹入芡汁,
加辣椒油, 芝麻顛翻幾下, 盖在菜心上即成