1. Pork tenderloin slices.
2. Marinate with cooking wine, soy sauce, dark soy sauce, a little salt and starch for 15 minutes.
3. Sliced white radish.
4. Wash the konjac silk.
5. Add dried chilies and Chinese pepper to fragrant in a hot oil pan, remove them.
6. Stir fragrant white radish slices with the remaining oil and transfer them out into a bowl.
7. Re-heat the oil pan, add the green onion, ginger, garlic, pepper, aniseed, and Pixian bean paste, and stir fry until fragrant (I don’t put too much and I didn’t wait to fully fry the red oil, you can put more if you like)
8. Add appropriate amount of water or stock (I added water).
9. Add the konjac shreds after the water is boiled.
10. Add the marinated meat slices. After the meat slices change color, add a little cooking wine and salt.
11. Put it into a bowl with sliced white radish, heat the oil in another pot until it smokes, and pour it into the bowl.
Tips:My white radish is sweeter and has no astringency, otherwise you have to soak it in salt water first
