1. Chop garlic into minced garlic, slice ginger, cut green onion into sections, cut dried chili into sections, wash bean sprouts, and slice tenderloin
2. Put the chopped tenderloin into a bowl, add cooking wine and starch, then pour two eggs into the white and marinate for 30 minutes
3. Put the mung bean sprouts in a pot with cold water, boil and remove them, put them in a large bowl, and spread a layer
4. Put the chili section and sesame pepper into the oiled pot and fry until fragrant, then remove
5. After removing the chili section, add bay leaves, star anise and cinnamon, stir fry twice and remove
6. Put the minced garlic and green onion bean paste into the pot and stir-fry the red oil, then add cold water
7. After boiling, put the marinated pork tenderloin into the pot, preferably one by one, all into the pot, put in the right amount of salt, cook for 2 to 3 minutes, and put it into a large bowl with bean sprouts Inside
8. Pour the used chili segment and sesame pepper, add minced garlic and a little black pepper
9. Boil some hot oil and pour it on the boiled pork slices (I like this step the most, the hot oil hits the minced garlic chili section and the sesame pepper makes the sound too tempting)
10. Sprinkle chopped green onion to complete the boiled pork slices
