1. Frozen fresh meat for a while, half-frozen state is easiest to cut into evenly thick slices of meat. After slicing, add a little salt, an appropriate amount of cooking wine, and 1 spoon of starch. As for the question of eggs, I think that some only put egg whites, some put 1 egg, I put 3, because my son likes it, but I can’t help it. The highest level of the chef’s cooking is that the diners like it. For the son’s stubborn hobby, I can only improve on the basis of traditional recipes. But let alone, the thick aroma of the meat slices wrapped in the egg as a whole is indeed an indescribable delicacy. So everyone is still based on your own taste, don't be misled by my pictures.
2. Peel off the cabbage leaves piece by piece and tear them into pieces by hand. The thicker stem part in the middle can be cut with a knife.
3. In addition to the seasoning in the picture, salt, white sugar, and cornstarch (starch) are also prepared. My family's taste (mainly my son) also prepares pepper. Generally, I will use my own ground pepper beans, but I don't need to use pepper.
4. Prepare all seasonings such as onion, ginger, garlic, dried red pepper, and Chinese pepper.
5. Put the peppercorns first, and then the dried red peppers. The heat should not be too high and avoid burning the peppercorns and dried red peppers to black. It can be served in less than 1 minute.
6. After the pepper and dried red pepper are fried, use the oil at the bottom of the pot to stir-fry the cabbage to absorb the spicy flavor. Be careful not to over-fry, otherwise the cabbage will lose its crispy texture. Also, remember not to add salt. The Pixian bean paste will be used in the subsequent steps. The salt is determined according to the amount of the dish. If you add salt at this time, it may cause the dish to be too salty.
7. Add Pixian bean paste, sugar, oil, and light soy sauce during frying the pork slices. This step is different from what many people do. The reason why I added the frying step and then boiled it was to make the bean paste and pork slices more delicious and full-bodied. You can look at other methods for comparison and make your own favorite flavors.
8. Put the cabbage in a large bowl on the bottom, pour the pork slices and the soup with the boiled pork slices on top, and then spread the popped pepper and dried red pepper on top, top with garlic, and sprinkle a layer of pepper powder on top. Remember the order from bottom to top: cabbage-pork slices (with soup)-pepper red pepper-garlic minced-pepper powder!
9. Heat the peanut oil in the pot, and when the oil noodles smoke a little, quickly pour the hot oil on the dishes you have already laid out. Immediately, the sizzling sound is mixed with the scent of pepper and garlic. Stimulating the sense of taste, the appetite is suddenly opened!
Tips:The amount of "spoon" described in the condiment in the recipe is in accordance with the standard of ordinary household condiment spoons.
The amount of "spoon" described in the condiment in the recipe is in accordance with the standard of eating a spoon for porridge.
The number of eggs used to marinate the meat slices can be explored, subject to the taste you like. To make this dish, I have used 1 egg to use 3 small chai eggs and 2 large eggs, mainly because my son likes it.
Because there is the step of splashing oil at the end, the order of the dishes should be remembered.
