1. Cut the tenderloin into wide strips.
2. Put the chopped tenderloin into a bowl, add soy sauce, mix the five-spice powder and marinate for 30 minutes.
3. Add the marinated meat to the flour.
4. Mix well.
5. Add wide oil in the pan and fry the tenderloin until cooked.
6. Sheng out.
7. Reheat the oil in the pan, add the deep-fried tenderloin and deep-fry for 2 minutes.
8. Fill out the control oil for later use.
9. Cut the tofu into wide slices.
10. Fry in a pan until golden brown on both sides and set aside.
11. Tear the mushrooms into strips and wash them.
12. Break the cabbage into large pieces and wash.
13. Place the cabbage on the bottom of the hot pot.
14. Stack the mushrooms evenly.
15. Add tofu evenly.
16. Then put the crispy pork and pig fat.
17. Pour clear water.
18. Sprinkle onion, ginger, garlic cloves and star anise.
19. Cover and simmer for 30 minutes.
20. Add the Meijixian, soy sauce and stew for 10 minutes.
21. Finally, add salt to taste.
Tips:1. The crispy meat must be fried twice.
2. The menu code is added according to personal preference.
3. Adding pig fat is to make the soup taste more delicious. Don't add it if you don't like it.
