1. Beef tenderloin cut into thin slices
2. Put the cut beef slices into a large bowl, add 1 tablespoon of water and mix well
3. Add 2 grams of salt, 1 tablespoon of cooking wine, appropriate amount of pepper, 1 tablespoon of light soy sauce, 1 egg white, 1 tablespoon of starch, and mix thoroughly
4. Add 1 tablespoon of salad oil, mix well, and marinate for about half an hour
5. Clean the lettuce, drain the water, tear it into small pieces, and put it into the bottom of a large bowl
6. Scallion, ginger, garlic, cut finely and set aside. (If the Pixian Doubanjiang at home is not free to chop, then scoop out the Doubanjiang and chop it)
7. Put a little oil in the pot, stir fragrant dried chili and Chinese pepper on low heat, add in white onion, minced ginger, and half the amount of minced garlic and saute until fragrant
8. Add Pixian bean paste and stir-fry until red oil comes out
9. Add a large bowl of water, after boiling, add salt and sugar to taste, keep boiling for 3 to 5 minutes
10. Turn to medium and low heat, quickly add the marinated meat slices, cook until the meat slices change color and turn off the heat
11. Pour the cooked pork slices together with the soup in a large bowl with lettuce, and sprinkle the remaining half of the minced garlic on the surface, as well as the pepper noodles and crushed pepper
12. Remove the pan, put 1 tablespoon of salad oil, heat it until the surface of the oil pan is smoked, pour it on the surface, and sprinkle with chopped green onion.
