1. Thinly sliced pork tenderloin
2. Rinse with clean water and squeeze out the water.
3. Add salt, white pepper, light soy sauce and cooking wine and mix well.
4. Add egg white and potato starch and mix well.
5. Finally add some oil and continue to mix well
6. After mixing well, cover with plastic wrap and let stand for about half an hour.
7. Put a little oil in the pot, add dried chili and pepper, sauté on low heat until fragrant and crispy.
8. Pour out and chop finely, it is the knife-edge chili, set aside.
9. Chop pickled peppers, garlic and ginger and set aside.
10. Fry the lettuce leaves and mung bean sprouts in advance until they are broken, and spread them on the bottom of the pot.
11. Pour an appropriate amount of oil into the pot, pour in the chopped pickled peppers, minced ginger and 1/2 of the minced garlic and saute until fragrant.
12. Add a tablespoon of bean paste and stir fry
13. Stir fry the red oil
14. Pour an appropriate amount of water into the pot, then add 10ml of light soy sauce, a little salt, sugar and white pepper to taste. Pour a little water and starch and bring to a boil.
15. Put the meat slices into the pot evenly, and the meat slices are cooked and discolored.
16. Pour the cooked meat slices and the soup into the prepared pot. Finally, sprinkle with the remaining 1/2 of the minced garlic, knife-edge chili and chopped green onion.
17. Boil 2 tablespoons of hot oil, pour it on, and the aroma will come out.
18. Spicy rice~
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