Garlic 2 flaps Haoji Spicy Sichuan Sauce 1 scoop
sugar 1 scoop Cooking wine 2 scoops
Ginger 3 tablets Salt 1 scoop
Water fungus 50 grams Spring Bamboo Shoots 100 grams
Lettuce Half root Pork Tenderloin 130g
Mature vinegar 1 scoop Light soy sauce 2 scoops
Cornstarch 30g Egg white 1
White pepper 1grams Oyster sauce quarter scoop
Haoji Chicken Essence 1g Onion 1 short paragraph
How to make Jiangjin pork slicesIllustration of how to make classic Sichuan Jiangjin Pork Slices 1

Step 1

Slice spring bamboo shoots and set aside Illustration of how to make classic Sichuan Jiangjin Pork Slices 2

Step 2

Peel and wash the lettuce, cut into diagonal sections first, then use a knife, and cut into diamond-shaped slices for later use. Illustration of how to make classic Sichuan Jiangjin Pork Slices 3

Step 3

Water-fat fungus for later use Illustration of how to make classic Sichuan Jiangjin Pork Slices 4

Step 4

Boil water in a pot, add salt and a few drops of cooking oil, blanch the fungus, spring bamboo shoots, and lettuce slices Illustration of how to make classic Sichuan Jiangjin Pork Slices 5

Step 5

Blanch the spring bamboo shoots, lettuce and fungus, cool them and set aside. Illustration of how to make classic Sichuan Jiangjin pork slices 6

Step 6

Pork tenderloin sliced ​​thinly and set aside Illustration of how to make classic Sichuan Jiangjin pork slices 7

Step 7

In an empty basin, add tenderloin slices, salt, white pepper, corn starch, one egg white, and cooking wine, mix well and marinate for ten minutes and set aside. Illustration of how to make classic Sichuan Jiangjin Pork Slices 8

Step 8

Dice onion, ginger and garlic and set asideIllustration of how to make classic Sichuan Jiangjin Pork Slices 9

Step 9

Let's make a bowl of juice first: take an empty bowl and add sugar, salt, oyster sauce, Haoji chicken essence, light soy sauce, mature vinegar, corn starch, and half a bowl of water. Illustration of how to make classic Sichuan Jiangjin Pork Slices 10

Step 10

Then add Haoji Spicy Sichuan Sauce, mix well and set aside Illustration of how to make classic Sichuan Jiangjin Pork Slices 11

Step 11

Heat the oil in a pan. When the oil temperature is 60%, add the marinated meat slices (be sure to put them into the pan one by one to prevent sticking). Illustration of how to make classic Sichuan Jiangjin Pork Slices 12

Step 12

Fry until golden brown, remove and control oil and set aside Illustration of how to make classic Sichuan Jiangjin Pork Slices 13

Step 13

Increase the oil temperature to 70% again and fry again until crispy. Remove and control the oil and set aside. Illustration of how to make classic Sichuan Jiangjin pork slices 14

Step 14

Leave the oil in the pot, add onion and ginger and stir-fry until fragrant Illustration of how to make classic Sichuan Jiangjin Pork Slices 15

Step 15

Add side dishes and stir-fry Illustration of how to make classic Sichuan Jiangjin Pork Slices 16

Step 16

Add the meat slicesIllustration of how to make classic Sichuan Jiangjin Pork Slices 17

Step 17

Add the prepared bowl of juice Illustration of how to make classic Sichuan Jiangjin Pork Slices 18

Step 18

After stir-frying evenly, add the garlic and take it out to a plate Illustration of how to make classic Sichuan Jiangjin Pork Slices 19

Step 19

The last picture of the finished product is the classic Sichuan Jiangjin pork slices. Thanks for receivinglook! Jiangjin Pork Sliced ​​Cooking Tips

This dish is characterized by spicy lychee bites in a small sweet and sour paste, with a sweet and sour ratio of 1:1.