1. Slice the pork tenderloin (3 cm long, 2 cm wide, and about 2 mm thick), mix the egg white, cornstarch, salt, chicken essence, and cooking wine into a paste. Spread it on the meat and let it marinate for a while.
2. Wash the cabbage, tear the leaves into large pieces by hand, cut them into thin slices diagonally with a knife; wash and slice the ginger, cut the white onion into sections; chop the garlic into fine mince, and cut the shallots into chopped green onions.
3. Put vegetable oil (35ml) into the pot and heat it to 60% heat. Pour in the pepper and dried pepper and fry slowly until the pepper is golden brown. Then, cut the pepper and pepper into fine powder and leave the bottom oil in the pot.
4. Stir-fry the cabbage with the oil in the pan again, add the vegetable gang and then the leaves, stir-fry on high heat until the water comes out of the vegetable, put the fried cabbage in a deep bowl, and pour out the juice .
5. Put the bottom oil (about 75ml) in the pot, heat the oil slightly, add the Pixian bean paste, the Pixian bean paste can be finely chopped with a knife in advance, stir-fry on medium heat, add sliced green onion, minced ginger, garlic slices, and fry For half a minute, be sure to fry the red bean paste into the red oil, then add the fresh soup (or water), soy sauce, pepper, cooking wine, chicken essence and other seasonings, stir a few times, and mix thoroughly.
6. Then put the tenderloin into the pot one by one until cooked, pour the pork slices and the soup into a large bowl of cabbage. Sprinkle the chopped fried dried chilies, minced Chinese pepper, and chopped garlic and green onion evenly on the meat slices. Bring to a boil with the remaining vegetable oil and sesame oil, boil it to 90% hot (wait for the oil to start to smoke), pour it on the pepper noodles in the plate, use the hot oil to fry the dried pepper, pepper powder, and meat slices again to make Spicy, spicy and fragrant.
Tips:Pork for boiled pork slices is best to use tenderloin, which has no fat and is relatively tender
