1. The tenderloin is frozen in the refrigerator for 2 hours. When the meat is harder, it can be easily cut into thin slices.
2. Add starch, a pinch of salt, oyster sauce and vegetable oil to the cut meat and marinate for 30 minutes.
3. Without oil in the pot, sauté the pepper and vine pepper in a low heat for about 3 minutes.
4. Pour out and let cool, crush it with a rolling pin.
5. Saute the ginger and dried chili in a little oil at the bottom of the pot, and then fry the cabbage. Add a little salt before serving. Saute the cabbage and place it on the bottom of the bowl.
6. Add 40 grams of vegetable oil to the bottom of the pot and stir-fry the Pixian bean paste and dried chilies over a low heat. Stir-fry the fragrance of Pixian bean paste.
7. Add water or broth. If you have broth or broth at home, adding some will taste better. If not, add some water. After the water is boiled, add the meat slices. Put the meat slices into the pot one by one. Don't pour them all at once. Pixian Doubanjiang is already very salty. If you add water, the salty taste of the soup without adding salt is just enough. If the broth is salty, reduce the amount of Pixian Doubanjiang as appropriate.
8. Take out the cooked meat slices and place them on the cabbage, and add some boiled meat soup. Sprinkle the minced pepper and vine pepper on the meat slices, and sprinkle a little chopped green onion.
9. Boil some pepper and aniseed oil in a small spoon, and pour the oil on the meat slices while it is still hot.
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