1. Thinly sliced tenderloin
2. Soy bean sprouts right amount (prepare whatever you like)
3. Soak ginger, soak green and red pepper and cut rice, cut pepper, dried pepper into sections, onion, ginger, garlic and mince.
4. Bean Paste Spicy Hot Pot Base
5. Add a little salt, cooking wine, light soy sauce, pepper, green onion and ginger slices to the meat
6. After adding appropriate amount of egg white and cornstarch, grab the glue again, pour a little oil to lock the moisture and marinate for ten minutes
7. Put a little base oil in the pot and a little ginger and garlic, dried chili and sauté on low heat
8. Add bean sprouts, add a little salt and fry until they are broken
9. Put the fried bean sprouts into the bottom of the pot
10. In another pot, add more base oil, pour the green onion, ginger, garlic, pepper, dried chili, soaked ginger, soaked green and red pepper, and sauté on low heat.
11. Add two spoons of bean paste and half a package of spicy hot pot base, cook in appropriate amount of cooking wine, stir-fry on low heat to produce red oil
12. Pour in the right amount of boiling water, add a little salt, sugar, half a spoon of pepper, one spoon of chicken powder, one spoon of Magic Kitchen stock powder and cook for five minutes.
13. Then strain out the soup residue
14. Put in the meat slices evenly over low heat
15. Just cook the meat until it turns white
16. Pour it into a pot with bean sprouts
17. Add appropriate amount of minced garlic, shallots, and pepper noodles (mixed pepper and dried peppers and stir-fry in a pot over low heat until they are crushed into noodles. Serve also called knife-edge pepper)
18. Pour a little oil into the pot and cook until it smokes, and quickly add a handful of dried chili segments
19. Pour directly on the meat slices, sprinkle a little cooked sesame and coriander for garnish.
20. Finished picture
21. Finished picture
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