Chapter 14 Boiled Pork Slices
Ah Qi took out an exquisite bamboo tube from the package and handed it to Xu Qing.

Xu Qing opened the bamboo tube and poured the oil inside into the bowl.

The clear oil is light yellow in color, as transparent as water, clear to the bottom, and does not contain a trace of impurities.

Oil with high transparency indicates that it is highly refined. The higher the transparency, the better the quality. It also means that its flavor can be fully preserved and it tastes purer.

The smell of the oil has a unique plant fragrance, which is fresh and natural, and makes people feel happy just by smelling it.

Xu Qing lit the stove to heat the pot, then poured oil into the pot.

The edges of the pot were so hot that the oil inside was only emitting a slight blue smoke.

High-quality oils are resistant to high temperatures, are less likely to produce smoke and harmful substances, and can also better lock in the freshness of food.

After some testing, the quality of this oil was better than Xu Qing expected, even better than Juxialou's exclusive secret oil.

What kind of delicious dishes will be made with this oil?
Xu Qing couldn't help but look forward to it.

He first washed the rice and then steamed it.

Liu Keling and Liu Maoxing, brother and sister, also came over to help and took the initiative to share the work of picking bean sprouts and washing vegetables.

Xu Qing washed the pork tenderloin he bought and placed it on the chopping board.

The dish he was going to make this time was boiled pork slices.

Boiled pork slices is a famous Sichuan home-cooked dish, which is characterized by being spicy, numbing, fresh, fragrant, hot and tender.

The thin, tender meat slices are paired with bright red chili oil, which tastes spicy, fragrant and smooth, and is best eaten with rice.

In order to highlight the soft and tender texture of the meat slices, the meat slices need to be cut as thinly as possible, so a lot of knife skills are required.

Xu Qing had cut meat slices once before when he was making garlic pork, but his knife skills are no longer the same as they were then.

Xu Qing calmed his mind and gently brought down the kitchen knife. The thin slice of meat bounced upward as the knife slid down, like a newborn butterfly fluttering its wings.

Then, the knife shadows continued, and the tenderloin was quickly cut into slices of equal size and thickness. With inertia, the slices floated lightly onto the plate, as if they had spirits.

Seeing such exquisite knife skills, Liu Keling and A Mao forgot to wash the vegetables for a moment. They subconsciously stopped what they were doing and stared at him without blinking. Even their breathing slowed down and they dared not breathe, for fear of disturbing him and ruining the knife skills that were like a piece of art.

Not until Xu Qing finished cutting the tenderloin did the two of them breathe a sigh of relief.

"It's really amazing!"

Liu Keling couldn't help but sigh, "Ah Qing's swordsmanship seems to have magic, making people unable to take their eyes away."

Amu also nodded desperately. That extraordinary attraction was like a magnet. As long as he swung the knife, everyone's eyes could not help but be drawn over.

After the cabbage is washed, the two people's work comes to an end, and the rest depends entirely on Xu Qing's skills.

Xu Qing cuts the tenderloin into pieces and puts them into a bowl. He mixes egg white, starch, cooking wine and salt into a paste, pours it into the bowl and mixes the starch paste with the meat slices. The starch keeps the meat slices soft, tender and smooth, while the cooking wine and salt remove the fishy smell and enhance the flavor, further enhancing the taste of the meat.

Then slice the cabbage and set aside, cut the green onion into sections, and cut the ginger into slices.

Heat the oil, add the chili peppers into the pan and stir-fry until they are dry and dark red, remove from the pan, chop into powder and set aside. Grind the Sichuan peppercorns into powder and also put into a bowl for later use.

The air is filled with the spicy and burnt aroma of chili peppers. Just a light breath and your stomach will start to move actively, making an impatient sound.

The two siblings had to suppress their appetite and swallow their saliva.

Next, add the cabbage slices to the pan and stir-fry them slightly, then put them on a plate. Then add more oil and stir-fry the secret bean paste, onions, ginger, and garlic.

Xu Qing re-seasoned the bean paste he bought to make the taste more harmonious.

After the aroma comes out, add water and bring to a boil, then add a little soy sauce to season.

Then put the cabbage, bean sprouts and tofu skin into the pot and cook for a while, then take them out and set aside.

Finally, put the meat slices into the pot, use chopsticks to gently spread them out so that they do not stick to each other, and spread them flat in the pot. The meat slices toss up and down in the pot with the boiling red oil soup. The thin meat slices stretch out gently like silk ribbons. During the cooking process, the rich flavor of the soup penetrates into the fibers of the meat, and then the flavor is locked in by the hot temperature.

After the meat slices are cooked, take them out, place the bean sprouts, tofu skin and cabbage at the bottom of the pot first, then place the meat slices on the side dishes, and sprinkle with chopped chili and Sichuan peppercorns.

Finally, pour a small amount of oil into the pot and heat it until the oil starts to emit a faint blue smoke. Then pour the boiling hot oil on the peppers. With a "sizzle" sound, the rich spicy aroma and the slightly burnt meat aroma instantly spread in the air, making people who smell it salivate and their appetite greatly increased.

"smell good!"

“How can it smell so good!”

"Is the food ready? Serve it up!"

The people waiting outside were already impatient and started shouting anxiously.

Xu Qing carried the vegetable bowl, while Liu Keling and A Mao carried the rice pot together and followed closely behind him.

The three of them walked into the yard, where a round table had been set up. In addition to Ah Qi and his group, there was also a middle-aged couple sitting around the table. It was they who generously gave up their kitchen for Xu Qing to use.

The couple saw Xu Qing and the other two coming out of the kitchen. They looked back curiously and asked, "Didn't they say a chef would come to cook? Where is the chef?"

Ah Qi smiled and said, "Brother Shen, the young man in front of you is the chef who cooked the dish."

"What? Such a young child can cook?" The couple was immediately surprised.

"Not only can he cook, he also said he wants to make the best dish in Sichuan." Ah Qi said bluntly.

I didn't say that.

Xu Qing secretly complained. He was too lazy to argue whether this dish was the best in Sichuan. Anyway, the dish was here, and he would know what it tasted like only after he had eaten it.

Xu Qing placed the vegetable bowl in the middle of the table and slowly opened the lid.

The surging hot steam gushed out from the basin, instantly obscuring everyone's vision.

What followed was the smell. The spicy and refreshing taste rushed into the nasal cavity, then into the mouth, instantly activating the dormant taste buds.

After the mist dissipated, what appeared before our eyes was a bright red background of red oil, with white cloud-like pieces of meat floating lightly on it. Apart from the red and pure white, there was no second color. The extreme simplicity brought a strong visual impact, attracting everyone's attention.

Ah Qi swallowed his saliva and asked, "What is the name of this dish?"

"Boiled pork slices." Xu Qing replied.

"That's impossible. I grew up eating boiled pork slices. Can boiled pork slices be made so good-looking?"

"Look at the color of this red oil. It's so bright and clear. It looks like it was dyed with paint."

"And this slice of meat, it's as light as a cloud, how can it be cut so thin and so soft?"

(End of this chapter)