1. Thinly sliced tenderloin
2. Add cooking wine, light soy sauce, salt, starch, egg white and marinate for 5 minutes
3. Cut the celery into sections and let the water cool, then blanch the shredded mushroom and taro for later use.
4. Put the scallion and ginger in the pot and stir-fry the celery and put it on the plate and put the konjac shreds on the plate. Leave the oil in the pot, add 2 tablespoons of bean paste, stir-fry the pickled peppers and add water to boil the marinated meat. Boil salt, MSG, and chicken powder again and pour into the dish.
5. After loading the plate, add chili noodles, sesame seeds, pour a spoonful of oil in the pot, add Chinese pepper, dry chili sections and fry them on top.
Tips:Although this dish is spicy, the soup is sour soup\nThe key is pickled pepper and pickled pepper juice
