1. Prepare ingredients: cut pork loin and lettuce, one bean paste, green onion, ginger, garlic, pepper, dried chili (forgot to shoot)
2. The kidneys are marinated with cooking wine, cornstarch, salt, pepper, and chicken essence.
3. Cut the green onion into small pieces, cut the garlic into puree (I cut it later, but forgot to shoot), cut the dried chili into small pieces, wash and drain the pepper.
4. Heat oil in a pan, sauté some green onion, ginger, garlic, chili pepper, add two spoons of Pixian bean paste and saute until fragrant.
5. Add appropriate amount of boiling water (preferably if you put the broth) to a boil, add some chicken essence, you can taste the saltiness of the soup, if it is light, add more salt.
6. Put the lettuce soaked in salt water in advance, turn the lettuce a few times with the chopsticks, remove it and put it in the bottom of the bowl for use in 5 seconds.
7. Rinse the marinated pork loin into the water and put it in a boiling pot.
8. When the water boils again, pour the pork loin and the soup into the bowl with lettuce.
9. Heat the oil in the pan, saute the remaining green onion, ginger, garlic, chili pepper, turn off the heat when the oil starts to smoke, pour the hot oil into the bowl of pork loin soup, sprinkle some coriander, and serve.
Tips:For those who like to eat tender pork loin, when the loin is blanched, the loin can be served when it changes color, so you don't have to wait for the water to boil again.
You don't need to blanch the lettuce directly at the bottom of the bowl for later use. The blanching feels a little healthier, so I like to put the lettuce in the water first.
