1. Cut the pork loin into large slices, the thinner the better. Pour in cooking wine, light soy sauce, pepper, sugar, salt, starch, beat in an egg white and grab it by hand, cover with plastic wrap and store in the refrigerator for 30 minutes (after grasping the meat slices, put them in the refrigerator for 30 minutes to prevent them from falling off Pulp).
2. Cut garlic and ginger into large particles, cut dried chili, celery, and green onions into sections, cut onions into strips, and tear oyster mushrooms into small pieces.
3. Put oil in the pot, heat it up and turn on a low fire. Add Pixian watercress and stir fry until fragrant. Add ginger, garlic, green onion, dried chili, and pepper to fry. Pour in dark soy sauce, light soy sauce, white sugar and stir well, then add celery, Stir-fry the onions, add a proper amount of water to a boil.
4. After the soup is boiled, add the oyster mushrooms to cook and pick up the bottom, then use chopsticks or hands to quickly slide the marinated meat into the pot one by one, boil it for 1 to 1.5 minutes, turn off the meat and pour the soup Put it in a bowl (the cooking time should not be too long, turn off the heat immediately after it is broken), sprinkle with chopped green onion and minced garlic on the surface, and pour the oil in a separate pot.
Tips:The bottom vegetable dishes are according to your own preferences. You can put anything you want. The degree of spiciness is also based on the taste. You like to eat spicy. Sprinkle a layer of chili noodles and pepper noodles on the back of the pot, and then pour oil to make the flavor stronger.
