1. Cut fresh boiled meat into even slices.
2. Put it in a basin, add salt, monosodium glutamate, pepper, and cooking wine, stir well, beat an egg white, add starch and stir well, pour a little oil and marinate for a while.
3. Cut dried chili into sections, mince garlic, slice ginger, and chopped green onion.
4. Cabbage slices.
5. Heat the wok with oil, add garlic and sauté fragrant, stir-fry the cabbage over high heat, add salt and stir-fry evenly.
6. Put it into the soup pot to make the bottom.
7. Ignite the wok, add the oil to heat, add the green onion, ginger, garlic, and dried chili until fragrant, then add the bean paste and stir-fry for the red oil.
8. Add appropriate amount of hot water or stock.
9. After boiling, the meat slices go in evenly, lightly blanch for one minute, turn off the heat, add MSG, and stir evenly with the sugar.
10. Pour the meat with broth in a soup pot, sprinkle with chopped green onion, minced garlic, chili noodles, pepper noodles, and white sesame seeds.
11. Ignite the wok into the salad oil to heat up,
12. Sprinkle the hot oil evenly on the onion, garlic, and chili noodles.
Tips:If you don’t like the bottom cabbage, you can change to the one you like. \nIf the bean paste is not flavorful enough, you can also use the hot pot base. \nWhen splashing oil, the temperature of the oil must be high for it to be fragrant. \nIf you like hemp, you can deep-fry the peppercorns in hot water and then splash it.
