1. Wash the pork tenderloin and cut into thin slices, the thinner the better, add vinegar, cooking wine, light soy sauce, starch, and marinate for 30 minutes to an hour;
2. Soak the dried red pepper in water to soften it and then wipe the water dry and cut into silk with scissors;
3. Use a garlic press to press the garlic cloves into garlic paste, and chop them with a knife without a garlic press;
4. Heat the pan with cold oil and stir fry the pepper and chili shreds to create a fragrant flavor. Use the lowest heat, then leave the oil in the pot, remove the pepper and chili shreds for later use;
5. Add soy bean sprouts and shredded tofu and stir fry for 1 minute, then on medium heat;
6. Add appropriate amount of salt and Zhongjing spicy little red oil and stir fry evenly;
7. Pour in an appropriate amount of hot water and boil to cut off the vegetables;
8. Boil the lettuce leaves for a while, don’t overdo it;
9. Take out all the vegetables, spread the lettuce leaves at the bottom, and put the bean sprouts and tofu shreds in the middle;
10. Put the marinated meat slices into the remaining boiling water in the pot and blanch them;
11. Take out the pork slices and place them in the dish, add the previously stir-fried chili shreds and peppercorns, put garlic on the top of the slices, and sprinkle some white sesame seeds;
12. Pour the hot oil on the garlic paste, mix evenly, and then pour in the appropriate amount of broth.
1. Pork is not easy to cut into thin slices, it will be much easier to freeze until it is good to cut and then cut;
2. Pay attention to the heat and time when stir-frying the pepper and chili shreds, so as not to burn;
3. Don't over blanch the meat, otherwise it will affect the taste.