1. Add pork in cold water and cook over medium heat.
2. After boiling on medium heat, knock off the blood foam, change to low heat and cook for about 15 minutes, and turn off the heat when the chopsticks can be basically pierced.
3. Remove the cooked meat and cut it with a knife for later use.
4. Put a little oil in the pan, low heat, add the meat slices and stir fry.
5. Stir-fry on low heat until the meat slices are oily and the surface turns yellow. Set aside.
6. Leave the bottom oil in the pot, add the bean paste, stir-fry on low heat to get the red oil.
7. Add the meat slices and continue to stir fry to let the flavor of the bean paste blend in.
8. Pour in half a spoon of regular soy sauce or dark soy sauce and continue to stir fry.
9. Add the chili cubes with the modified knife and stir-fry evenly. The chilies are just faint. After taste the saltiness, sprinkle a little salt and monosodium glutamate to improve the flavor.
10. The spicy chili pork slices are ready to be fried, and it's super ready to serve.
