1. Pork lean meat, moderate amount, pork tenderloin will be more tender, and other places will not have much impact. Pork, dosage: a piece with a side length of 10✕15✕2 cm in size.
2. Slice pork, add egg white, appropriate amount of soy sauce, and knead well. Dosage: one egg and egg white, one cap of soy sauce in a bottle of mineral water.
3. Then add an appropriate amount of sweet potato flour and knead it well. The amount of sweet potato flour is about the same as the amount used for making pork, which is about three times the amount of sweet potato flour used for fried meat. Dosage: One and a half spoonfuls of sweet potato flour 5 cm in diameter.
4. The amount of cabbage. Cabbage, dosage: six or seven slices with a side length of 10✕20 cm in size.
5. Cut into lengths of about three or four centimeters.
6. Wash Lishui.
7. Appropriate amount of scallion white.
8. Diagonal knife cuts the rhombus.
9. The amount of ginger, garlic and dried chili. Old ginger, dosage: a piece of 2✕2✕3 cm in side length; garlic, dosage: 2✕2✕3 cm in side length, about two large petals; dried chili, dosage: about 20 pieces about 4 cm in length.
10. Chop the ginger and garlic into pieces, and cut the dried chili into one-centimeter sections.
11. Add oil to the hot pot and heat up appropriately. Oil, dosage: about one and a half spoons of 10 cm in diameter.
12. Add the prepared ingredients, half the amount of Chinese pepper, half the amount of dried chili, ginger, garlic, and bean paste, and stir-fry for about 20 seconds for a fragrance. Pepper, dosage: about 20 to 30 pieces.
13. Then add the green onion, soy sauce, and cooking wine and stir well. Soy sauce, dosage: half a spoon of 5 cm diameter soup spoon; soy sauce, dosage: half a spoon of 5 cm diameter soup spoon; cooking wine, dosage: 5 cm diameter.
14. Add the meat bone broth, or without water, in an appropriate amount, just less than the amount of cabbage.
15. Wait for the soup to boil.
16. Add cabbage.
17. Wait for the soup to boil.
18. Add the meat slices piece by piece.
19. Cook for another three minutes, add salt and cook for one minute, turn off the heat, and add chicken essence to taste.
20. Bowl.
21. Heat up a pan, add half a spoon of rapeseed oil with a 10 cm diameter soup spoon, heat slightly to smoke, add half the remaining amount of Chinese pepper and half the amount of dried chili, stir well for about 5 seconds, and pour it on the vegetable while it is hot.
Tips:1. Use dried chili in two batches, the first time it is used as the base of the soup, and the second time, it is used as the oil to leave the fragrance.
2. Do not add all the meat slices into the soup directly, add them separately to prevent adhesion or stir the soup.
3. After filling the bowl, put hot oil on the soup, the soup will be brighter, and the oil will be splashed on the surface, and it can achieve the effect of heat preservation in winter.
