1. Cut the lean meat into large slices, add eggs, starch, a little cooking wine, and a little salt to marinate. (Marinating time = time to prepare other ingredients)
2. Cut the shallots and chopped green onions, smash the garlic and chop finely, remove the seeds of dried chili and cut into sections, prepare the Pixian bean paste, and tear the lettuce into large slices.
3. Pour oil into the pot, add the peppercorns and dried chili segments and stir over a low heat until the color is red and bright, then drain the oil and set aside.
4. Put the oil for frying the chili in the pot, add the Pixian bean paste, add the chopped chili and garlic, and fry the red oil.
5. Add water to a boil, add lettuce, boil and remove.
6. Put the marinated meat slices into the pot, spread the meat slices apart. When the meat slices are boiled until they disperse and change color, add a small amount of chicken essence, light soy sauce, sugar, and salt to taste (don't add more, just a little bit). Just boil it again, the meat slices should not be cooked for too long, which will affect the taste.
7. Add the meat slices and appropriate amount of broth to a large bowl with lettuce spread. Sprinkle a little chili powder, fried dried chili, peppercorns, chopped green onion, minced garlic, and chili powder on the meat slices.
8. Pour the oil heated to 90 degrees evenly on the meat slices and make a gasping sound.
The thickness of the meat slices should be appropriate, not too thin or too thick, too thin is not addictive, too thick is not tasty. Sprinkle some chili powder before pouring the oil to taste better.