1. Cut the Chaotian pepper into sections and dry the pepper on a low fire
2. Spread out on a cutting board to let cool, and fry into a knife-edge chili
3. The tenderloin slices are thrown into water and dried, then add salt, cooking wine, and starch to mix well and set aside. Slice winter bamboo shoots, mince green onion, ginger and garlic, and set aside.
4. Pour a little oil on the fire, add bean sprouts, rapeseed, salt, and chili until they are broken and put on the bottom of the casserole.
5. Leave the bottom oil in the pot, stir fragrant minced ginger, bean paste, tempeh sauce over low heat
6. Add water to a boil, add appropriate amount of sugar, cooking wine, chicken powder, turn off the fire, shake the pork slices and add.
7. Float the meat slices and transfer them into a casserole. Add a proper amount of water and starch to the pot and stir evenly. The soup is slightly viscous and then poured into the casserole. Sprinkle chili and minced garlic.
8. Wash the pot and heat up, pour in an appropriate amount of oil, heat to 80% heat, pour on the meat slices, and sprinkle the chopped green onions evenly.
Tips:The casserole can be heated in advance and kept warm, which is very suitable for this dish
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