1. Cut the tenderloin into thin slices and marinate for 15 minutes with cooking wine, salt and starch.
2. Soak the fungus with clean water, wash it, scald it with boiling water, and tear it into small pieces by hand.
3. Rinse the soybean sprouts with water and blanch them with boiling water until they are broken.
4. Pick the rapeseed and wash it with water. Blanch it with boiling water.
5. Put the rapeseed, fungus, and soybean sprouts in a boiling pot.
6. Put water in the pot to boil, put the marinated tenderloin into the pot, slide it with a spoon, remove it after the raw material is cut, and drain the water.
7. Shred the green onion, slice the ginger, and slice the garlic, put them on the plate, and then add the peppercorns, peppercorns, and large material particles. spare.
8. Put the tenderloin flying over the water on top of the vegetables. Add water, salt, and chicken essence to a pot and bring to a boil.
9. Put the wok on the fire, add salad oil (more) to heat, add the peppercorns, sesame pepper, aniseed and stir fry to create a flavor, then add the Pixian watercress and stir-fry the red oil, then add a little homemade red oil and Homemade sesame oil, add green onion, ginger, garlic and stir fry to create a fragrance. Made into material oil.
10. Pour the oil on top of the meat while it is hot and turn off the heat.
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