1. I use the pork hind leg, wash and cut into thin slices, mix well with cooking wine, cornstarch, egg white, and salt, and let stand for 10 minutes
2. Wash the cabbage and tear it by hand and place it in a container
3. Pour in a small amount of cooking oil and heat, add the chopped garlic, minced ginger, and bean paste to fry until fragrant. Add water, oyster sauce, chili powder, and pepper powder to a boil. Put the cabbage in the pot and copy it for 15 seconds. Place the bottom to make the bottom
4. Pour the meat slices into the soup, quickly cut to white, cook for about 4 minutes, pour the soup into the container, and submerge the cabbage. Then wash the pan, add cold oil, dried pepper, dried red pepper, and fresh red pepper to fry until fragrant, and pour it on the surface of the sliced meat. Finish.
Tips:1. After reading the sharing by the expert, I recommend using pig plum meat, the hind leg meat I used, so the taste may not be so tender
2. When making red soup, friends who have a heavy taste can add chili powder, pepper powder, salt, etc. to increase the taste as appropriate. I think the seasoning has a certain taste, so add less
3. Make a big fire when loading the meat, otherwise the meat will get old.
