1. Wash lettuce, rapeseed, bean sprouts, soak the fungus, and shred the tofu skin
2. Blanch the washed dishes one by one and order them
3. Stir-fry the peppercorns with a small fire for eight ripe flavors. After cooling, use a rolling pin to crush them into pepper powder.
4. Cut pork tenderloin into 2mm to 3mm thick slices, pour in cooking wine, light soy sauce, sugar, salt, cornstarch and marinate for a while
5. Slice green onion, ginger and garlic, cut into sections, mince shallot, mince two garlic
6. Put the oil in the pot, put the green onion, ginger and garlic into the pot
7. If you like spicy food, you can add chili segments and stir fry to enhance the flavor
8. Stir fry the bean paste to get the red oil
9. Pour hot water into the pot and bring it to a boil
10. Stir the ham and marinated meat in the pan
11. Pour the soup into the blanched dish, sprinkle with pepper powder, chili powder, chopped chives, minced garlic, cook a spoonful of hot oil and quickly pour over it
