1. Put the dried chili and Chinese pepper in the pot and stir fry.
2. The stir-fried dried chili is chopped into pieces, and the peppercorns are also finely chopped. (The peppercorns cannot be cut into powder.)
3. The garlic seeds are finely chopped.
4. Chop the ginger into fine pieces.
5. Cut the lean meat into thin slices.
6. Put the cut pieces of meat in: cornstarch, salt, and egg white. Stir well and marinate for 10 minutes.
7. Put oil in the pot, add 2 tablespoons of bean paste, add minced ginger, minced garlic, and green onion to fry out the red oil, then add water, add pepper, cooking wine, and oyster sauce.
8. After the water is boiled, add bean sprouts and cook.
9. Scoop out the boiled bean sprouts and spread them on the bottom of the bowl.
10. Lower the marinated meat slices into the bottom and cook until the meat slices turn white. The time should not be too long or the meat will cook old.
11. After the meat is cooked, you can start the pot.
12. Add the prepared chili segments and minced peppercorns.
13. Add additional oil to the pot, heat it to 40% hot, and pour on the chili section and minced pepper.
14. You can eat it with chopped green onion at the end.
Tips:1. When the peppercorns and dried peppers are stir-fried, the peppercorns can be crushed with one twist. The surface of the dried chili is a little bit black.
2. When marinating meat, the ratio of egg white and meat should be controlled as well. I used half a catty of meat and an egg white. If the eggs are smaller, consider putting two.
3. At the end, pay attention to the oil temperature when pouring the pepper and dried chili with oil. About 40% heat is the best.
