1. Wash and cut for later use
2. Wash and cut for later use
3. Two kinds of pepper, green and red, green pepper sesame, red pepper fragrant, ginger and garlic diced, one star anise, one bay leaf, and a small piece of cinnamon spice to enhance the fragrance
4. Just heat up the pot on a low heat, add dried chilies and fry until fragrant. Just over ten seconds
5. First add salt, ginger and garlic, mix well, add egg whites and water, and mix well. Do not squeeze out the water in the meat but pat it in. The technique must be clear, several times.
6. Add more flour, add water to make the meat very smooth and tender
7. The hot pan is oily and oily. After the oil is heated for 6 minutes, add ginger, garlic, star anise, cinnamon, and bay leaves to sauté on low heat. When the oil temperature is high, add the watercress, oily chili, a little fried dried chili, and stir-fry slowly over medium heat. Wait for the fragrance to come out in a while.
8. Then put all the base vegetables into the stir-fry, stir-fry for a while and add more water to the vegetables. After the water is boiled, add some salt. If the chicken essence is not in color enough, you can add some dark soy sauce. Friends who don't know the seasoning are still the trick. Try it while cooking. You can cook for a while at this stage
9. You can pick up the cooked vegetables and place them on the meat, or you can pick up the vegetables without picking up the meat. The meat should be held piece by piece by your hand so that it won’t stick, and it won’t be sticky after a while.
10. Out of the pan, put a little ginger, garlic, pepper, many chopped and fried dried chilies and a little white sesame on top, then wash the pan, add the right amount of oil, heat for seven layers, then pour it on the boiled pork slices, and put it on Cilantro, this dish is complete.
Tips:The dishes for the base can be put according to your personal preference. Friends who don’t know how to season can taste it while cooking. Put a little bit first and taste slowly. This is the novice and veteran not to mention it. It is a key decision when serving the flour. To the taste of meat. When the oil is finally poured, do not rush slowly, pay attention to safety, the oil temperature should not be too high for seven layers, otherwise it will be mushy
