1. Cut the tenderloin into thin slices and use dry starch, light soy sauce, and ginger shreds.
2. Stir the peppercorns in a dry pot, put them in a grinder and smash them, cut the dried peppers, chop the Pixian bean paste, chop the dried tempeh, chop the green onions, garlic and ginger, and chop the chives for later use.
3. Stir-fry the rapeseed with hot oil until it is dead, add a little salt and quickly stir-fry and serve.
4. In another pot, hot oil and chopped green onion, ginger and garlic (scallion chopped), sauté, add Pixian bean paste, stir fry over high heat to create a fragrant flavor, add appropriate amount of water
5. After the soup in the wok boils, place the submerged tenderloin slices one by one. Try to use chopsticks to hold one end of the sliced meat and gently swing the chopsticks in the water a few times to help the sliced meat fully unfold. Add a little salt and wait until all slices of meat are in the boiling water. Cook for five or six minutes, then use a colander to remove the meat slices and spread them on the fried rapeseed. Then add the soup until it is close to covering the spread meat slices.
6. Sprinkle dried chili segments and minced pepper on the meat slices. Put the hot oil in a clean wok and add the minced garlic and dried tempeh until fragrant. Sprinkle evenly on the top container with the ingredients, and finally sprinkle with chopped green onions.
7. Finished picture
8. The finished product continues the coquettish picture 😱
Tips:Dear Lords, let’s have a meal!
