1. Slice the ginger and garlic, wash the pepper, and cut the pepper. Slice the pork and marinate with salt, egg white and cornstarch for 15 minutes.
2. Put the pepper and chili in the pot and fry until the pepper is dry.
3. Wash cucumbers, baby cabbage, and cloud ears and cut them. It is best to buy wet cloud ears, which taste much better.
4. After the pot is heated, put the ginger slices, garlic cubes, and bean paste into the pot, then put in the thick soup treasure, add the right amount of water, two spoons of oil, and one spoon of cooking wine, and boil until boiling.
5. Put baby cabbage, cucumber, and cloud ears in the soup.
6. After the vegetables are cooked, pick them up and put them on the plate.
7. Put the marinated meat in the soup and cook until cooked. Generally, put the meat on a low heat, and then turn on the high heat until the water boils, then the meat can be picked up. After all, the meat is still well cooked.
8. Pick up the meat and put it on top of the dish, spread it out, then pour the soup in the pot into the plate, sprinkle with chopped pepper, chili, and minced garlic. Pour hot oil at the end. That's it.
Tips:1. The method of marinating plum meat is to provide a protective layer on the surface of the pork, so it is best to use chopsticks when putting the pork into the pot. Do not stir the channel after the pork is placed in the pot. This will easily damage the protective layer of the pork. , Let the meat become old.
