Sichuan and Chongqing style pea shoots with sliced pork


Sichuan and Chongqing style pea shoots with sliced pork

This dish of pea shoots and tender pork is visually appealing and incredibly appetizing. It's a beloved home-style dish deeply ingrained in the hearts of Sichuan and Chongqing people, a staple on restaurant menus and a frequent addition to family dining tables. Sichuan and Chongqing locals adore the tender and flavorful texture of the pork, perfectly complemented by local winter seasonal pea shoots. The pea shoots possess a unique, sweet, and crisp aroma, so tender they melt in your mouth without any bitterness. They balance the richness of the pork and add a touch of sweetness to the broth. The contrasting green and white colors are refreshing and pleasing. Each bite is refreshing and cleansing, truly capturing the essence of Sichuan and Chongqing home-style cooking.

Ingredients

Steps

  1. Cut the pork into thin slices about the thickness of a coin and set aside.
    Cut the pork into thin slices about the thickness of a coin and set aside.
  2. Add ginger, 2g white pepper powder, 3g salt, and 2g chicken bouillon to the sliced meat, mix well, and marinate for 30 minutes. After marinating, remove and discard the ginger slices.
    Add ginger, 2g white pepper powder, 3g salt, and 2g chicken bouillon to the sliced meat, mix well, and marinate for 30 minutes. After marinating, remove and discard the ginger slices. Add ginger, 2g white pepper powder, 3g salt, and 2g chicken bouillon to the sliced meat, mix well, and marinate for 30 minutes. After marinating, remove and discard the ginger slices.
  3. Add 100g of sweet potato starch to the marinated meat, then add 80-100g of water in batches, stirring until the meat is coated with the starch batter and the consistency is like yogurt, almost runny but not quite.
    Add 100g of sweet potato starch to the marinated meat, then add 80-100g of water in batches, stirring until the meat is coated with the starch batter and the consistency is like yogurt, almost runny but not quite. Add 100g of sweet potato starch to the marinated meat, then add 80-100g of water in batches, stirring until the meat is coated with the starch batter and the consistency is like yogurt, almost runny but not quite.
  4. Put plenty of water in a pot, add 5g of salt, pepper, and a piece of ginger. When the water is half-boiling (bubbling but not boiling), pinch off pieces of meat coated in batter and drop them into the pot one by one. Once the meat pieces have set, gently push them; if they float to the surface, cook for another 3 minutes.
    Put plenty of water in a pot, add 5g of salt, pepper, and a piece of ginger. When the water is half-boiling (bubbling but not boiling), pinch off pieces of meat coated in batter and drop them into the pot one by one. Once the meat pieces have set, gently push them; if they float to the surface, cook for another 3 minutes. Put plenty of water in a pot, add 5g of salt, pepper, and a piece of ginger. When the water is half-boiling (bubbling but not boiling), pinch off pieces of meat coated in batter and drop them into the pot one by one. Once the meat pieces have set, gently push them; if they float to the surface, cook for another 3 minutes. Put plenty of water in a pot, add 5g of salt, pepper, and a piece of ginger. When the water is half-boiling (bubbling but not boiling), pinch off pieces of meat coated in batter and drop them into the pot one by one. Once the meat pieces have set, gently push them; if they float to the surface, cook for another 3 minutes. Put plenty of water in a pot, add 5g of salt, pepper, and a piece of ginger. When the water is half-boiling (bubbling but not boiling), pinch off pieces of meat coated in batter and drop them into the pot one by one. Once the meat pieces have set, gently push them; if they float to the surface, cook for another 3 minutes.
  5. Wash the pea shoots and place them at the bottom of a bowl. Place the cooked pork slices on top of the pea shoots. Bring the water in the pot to a boil again, pour it over the pork slices, and sprinkle with goji berries before serving.
    Wash the pea shoots and place them at the bottom of a bowl. Place the cooked pork slices on top of the pea shoots. Bring the water in the pot to a boil again, pour it over the pork slices, and sprinkle with goji berries before serving. Wash the pea shoots and place them at the bottom of a bowl. Place the cooked pork slices on top of the pea shoots. Bring the water in the pot to a boil again, pour it over the pork slices, and sprinkle with goji berries before serving. Wash the pea shoots and place them at the bottom of a bowl. Place the cooked pork slices on top of the pea shoots. Bring the water in the pot to a boil again, pour it over the pork slices, and sprinkle with goji berries before serving. Wash the pea shoots and place them at the bottom of a bowl. Place the cooked pork slices on top of the pea shoots. Bring the water in the pot to a boil again, pour it over the pork slices, and sprinkle with goji berries before serving.
Languages
Erbsensprossen nach Sichuan- und Chongqing-Art mit Schweinefleischscheiben - Deutsch (German) version
Sichuan and Chongqing style pea shoots with sliced pork - English version
Brotes de guisantes al estilo de Sichuan y Chongqing con cerdo en rodajas - Española (Spanish) version
Pousses de pois à la sichuanaise et à Chongqing avec du porc émincé - Français (French) version
Tauge ala Sichuan dan Chongqing dengan irisan daging babi - Bahasa Indonesia (Indonesian) version
germogli di piselli in stile Sichuan e Chongqing con carne di maiale affettata - Italiana (Italian) version
四川風と重慶風の豆苗と豚肉の薄切り - 日本語 (Japanese) version
쓰촨식 및 충칭식 돼지고기 완두콩순 볶음 - 한국인 (Korean) version
ถั่วงอกผัดหมูสไตล์เสฉวนและฉงชิ่ง - แบบไทย (Thai) version
川渝碗豆尖坨滑肉 - 香港繁體中文 (Traditional Chinese - Hong Kong) version