1. Choose high-quality two-knife meat, roast the skin and wash
2. Add water and ginger slices to the pot, turn on high heat, and cook the meat
3. After the high heat is boiled, turn to medium heat and continue to cook the meat until the chopsticks can be easily penetrated, then turn off the heat and use the boiling broth to soak the meat
4. Take advantage of the time to soak the meat, wash the mung bean sprouts, add a little salt to the boiled water, and cook
5. Pick up the cooked bean sprouts, drain, and then serve
6. Pick up the meat, cool it slightly, take a kitchen knife, use the knife method, thin slices, as thin as possible, after cutting, stir the garlic into minced garlic and set aside, chop the shallots and chopped green onions for later use
7. Start mixing the juice, add red oil, sesame seeds, minced garlic, a little broth, light soy sauce, chicken essence, monosodium glutamate, salt, pepper powder, sugar, sesame oil, pepper oil, white vinegar, then stir and stir, by the way, taste whether the taste is suitable, then Add seasonings according to taste until it suits your taste
8. Mix the seasoning well, then add the chopped green onion, stir well, use a small spoon to pour the seasoning evenly on the meat
9. After pouring the seasoning evenly, you are ready to start
Tips:When the meat is cooked, it must bubble up in the soup to absorb some gravy. When cutting, cut it as thin as possible. The amount of various seasonings and garlic should be increased or decreased according to the taste.
