1. Slice the tenderloin until finished.
2. The tenderloin is evenly scratched with set powder and egg white, and the side dishes are cut well.
3. The side dishes are cut as shown in the picture above, and the meat slices are blanched in the pot.
4. Remove the water, mince dried chili and ginger.
5. Cut the tomatoes into the pot and add the buns.
6. Add the cabbage leaves. Add salt, chicken bouillon, a little sugar, and vinegar.
7. Add white meat slices, dry chili and minced ginger. You can add more if there are thirteen incense, then cook for a while, turn off the heat and add sesame oil.
8. It's ok
