1. Cut the meat slices, coriander, ginger, green onion, garlic cloves, and Pixian watercress, dried chili shreds and pepper; add appropriate amount of salt, cooking wine, cornstarch and light soy sauce to the meat slices; stir well For post-marinating preparation
2. Add proper amount of oil to the pan, add coriander, sliced ginger, garlic cloves and green onions, etc. until fragrant; stir-fry the flavor and add Pixian Douban; stir-fry the red oil, add appropriate amount of water and cook for five minutes. Drain the mixture
3. Then add salt, pepper, etc. to season the soup; add bean sprouts; cook for a while, remove and pad into the bottom of the bowl
4. Then add the soaked potato powder; after it is cooked, remove it and put it in a bowl; then use chopsticks to sandwich the marinated meat piece by piece
5. Slightly cook, remove and place on the vermicelli; put the soup into a bowl, then add an appropriate amount of chili powder; then add scallions in the middle
6. Raise the pot again, add a proper amount of oil, add the peppercorns and dried chillies and stir fry; After the sauteed pepper, crush the peppercorns with a rolling pin and put them in. Pour the sauteed hot oil directly on the scallions; put it in a bowl
