1. Cut the tenderloin into meat slices, add salt, a small amount of egg white, and an appropriate amount of starch, and marinate for at least 10 minutes.
2. The vegetables are cooked well and fished out.
3. Bean sprouts are well cooked and fished out.
4. Spread the blanched vegetables and bean sprouts into the bottom of the bowl.
5. Cut green onion, ginger, garlic and coriander.
6. Heat the pan with cool oil. After the oil is hot, add the shallots and minced garlic to stir up the aroma.
7. Add Pixian bean paste and stir to get the red oil.
8. Add the right amount of water to boil.
9. Add the marinated meat slices and cook.
10. Put it in a bowl, put the dried chili section and chopped green onion and minced garlic.
11. Pour oil into the pot and add pepper, heat the oil until it smokes a little.
12. Pour the oil on the dried chili, chopped green onion and minced garlic, making a sizzling sound and a fragrance.
13. Just sprinkle with coriander.
Tips:Be careful when pouring the hot oil in to prevent burns.
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