1. Put the tenderloin in the refrigerator in advance and freeze for about 1 hour (so it's easy to slice), cut into thin slices, add soy sauce, cooking wine, and white pepper to mix well, then add starch to mix well, and pickle for later use. Pick up the soybean sprouts, remove the old roots, wash them, slice the baby cabbage, and cut the garlic sprouts into sections for later use. Dried chili to wash off the floating ash, soak up the moisture with kitchen paper, and cut into small sections for later use.
2. Put a little oil in the wok and add 40% heat, add the chili segment and pepper, slowly fry the aroma on low heat, and then serve.
3. After cooling, put it in a garlic masher and mash it.
4. Add water to the boiling pot to open up a little salt, add the bean sprouts to blanch the water, remove the water and place it in a container.
5. The baby cabbage was blanched, and the water was removed and put into a container.
6. Put the oil in the wok to 60% heat, add the green onion and ginger to fry the flavor, add the bean paste, and slowly fry the red oil on low heat.
7. Add the broth or water to a boil, remove the scallion and ginger and the larger residue, add the light soy sauce and sugar, taste the taste, and then add some salt.
8. Keep boiling in the pot, use chopsticks to add the marinated meat slices in batches, and hold for ten seconds until the meat slices are set and scattered with chopsticks.
9. After boiling again, add garlic sprouts, and pour all the soup and meat into the container for bean sprouts and baby cabbage.
10. Put the peppers and peppercorns mashed with a garlic masher on the meat slices, wash in the wok (or use another pot) and put them in oil to cook 7-8% hot and pour on the minced peppers.
Tips:1 It is better to freeze the pork tenderloin in advance.
2 Soybean sprouts are not well cooked, cook for more than ten seconds, and stir-fry baby cabbage.
