1. Tenderloin, lettuce, green onion, garlic, dried chili, bean paste, etc.
2. Thinly sliced tenderloin
3. Tenderloin, add cooking wine, salt, egg white and mix well
4. Then add cornstarch, mix well, and chill in the refrigerator for half an hour
5. Cut lettuce, green onion into sections, mince garlic and set aside
6. Stir-fry dried chili and Chinese pepper over medium heat until fragrant and serve.
7. Stir-fry the bean paste with red oil, add the shallots, garlic cloves, and a spoonful of sugar to fry until fragrant
8. Pour water in the pot and boil
9. Pour the lettuce and cook
10. Put the lettuce in the bottom of the bowl
11. Continue to pour the meat slices in the pot and cook
12. Spread the meat slices on the lettuce
13. Pour the soup in the pot into the bowl
14. Spread the minced chili on the meat slices
15. Spread the fragrant dried chilies on top of the chili, and sprinkle the garlic on top of the dried chilies
16. Put another oil in the pot and heat the oil until it smokes. Pour the hot oil into the bowl
17. Sprinkle chopped green onion and boil the pork slices and you're done
Tips:1. The purpose of refrigerating the tenderloin is to make the meat tender and smooth
2. The meat slices should not be cooked for too long in the pot, otherwise the meat quality will become old.
