Cooking Steps

1. 

   Step1:Cut the tenderloin into about 5cm long Two point five Cm wide Zero point three Cm thick slice. Use starch, cooking wine, salt and a little water to marinate the meat.

2. 

   Step2:Wash the vegetables. Put some water in the pot. Add a little salt. When the water is boiled, put the vegetables in the blanching water and cut them off. Put them in a big bowl for use. Wash and cut the onion into pieces; cut the dried pepper into small pieces for use; chop Pixian bean paste for use.

3. 

   Step3:Pour 40 grams of oil into the frying pan. Fry the dried pepper and pepper over medium heat until they are brownish red. Remove and set aside.

4. 

   Step4:Heat the pot. Add 40 grams of oil. Add Pixian bean paste and ginger powder and stir fry until the red oil is out.

5. 

   Step5:Add the blanched vegetables to the soup, about 400g (in this way, the taste is lighter. You can add the high soup). Boil it. Put the marinated meat slices into the pot. Use chopsticks to disperse them. When the meat slices are boiled to disperse and discolor, add soy sauce, chicken essence and sugar to taste.

6. 

   Step6:Pour the meat slices and the soup into the big bowl with the cabbage.

7. 

   Step7:Chop the dried peppers and peppers that have been fried in advance and sprinkle them on the meat slices. Sprinkle the minced garlic and onion on the meat slices evenly. Wash and dry the pot. Add 20 grams of oil. Heat to 90% heat (smoking). Then pour the hot oil on the meat slices evenly.