Cooking Steps

1. 

   Step1:Shred onion and ginger. Cut celery into inch sections. Set aside. Slice pork tenderloin into 2 mm thick slices. Add pepper, salt, a little cooking wine, an egg white, corn starch, a little sugar. Mix well and marinate for 5 minutes. Add a little peanut oil and mix well.

2. 

   Step2:Lotus root is peeled, washed and sliced. Onion leaves are cut into grains. Garlic is cut into paste. Dried millet and pepper are cut into sections.

3. 

   Step3:Root removal, cleaning and water contro

4. 

   Step4:Oil in hot pot. Add Pixian bean paste and stir fry red oi

5. 

   Step5:Stir fry the minced rice and pepper with scallion and ginger and half garli

6. 

   Step6:Add salt, sugar, chicken powder and pepper to taste. It can be a little salty

7. 

   Step7:Stewed bean sprout, lotus root and celer

8. 

   Step8:Boil again for a minute or two until the vegetables are cut and fished out and put into a basi

9. 

   Step9:Marinated tenderloin slices in pot. Turn to medium heat for two minute

10. 

    Step10:Take it out and spread it on the vegetables. Pour in the soup. Cooking oi

11. 

    Step11:Sprinkle the remaining half of garlic, pepper powder, cooked white sesame, pepper powder, oil temperature 80%. Sprinkle on the pepper powder in two or three times.

12. 

    Step12:Sprinkle the diced chives. The sliced pork will finish the work perfectly.