Cooking Steps

1. 

   Step1:Put a proper amount of meat in the front (many authors suggest using sirloin. Experience tells me that sirloin is hard when it is put into the pot). Cut into thin slices. The slices should be larger. Try to cut the meat thinly in the front. It's not so starched. The taste is much better. Add some salt and stick with your hands. Marinate for 5 minutes to make the meat taste good. Then add half of the egg white, some sweet potato starch, some raw soy sauce and stick it again.

2. 

   Step2:Baby cabbage. Remove the upper part of the dish. Cut each tree into 8 pieces. Boil the water and put it into baby cabbage pot. Blanch the water to remove the green and astringent taste of baby cabbage. After the pot is full, take it out of the cold water. Then take it out of the cold water and squeeze it out for use.

3. 

   Step3:Take off the mushroom one by one. Don't leave the sand on the root. Wash it and squeeze out the water for use.

4. 

   Step4:A proper amount of chopped bean paste; a proper amount of chili powder; a proper amount of dried chili; a proper amount of prickly ash seeds; a proper amount of mashed garlic; a proper amount of ginger powder; a proper amount of chopped green onion; a proper amount of skinless fat.

5. 

   Step5:When the pot is hot, put in the dried chilli. Stir fry slowly over low heat. Stir fry the dried water and stir fry the fragrance. Through the sound, we can judge whether the pepper is stir fried. After the pepper is stir fried, put the pepper seeds into it. Together, we can fry it to dry and stir it to smell. Whether it is stir fried to dry and stir it to smell is also determined by the sound. Stir fry and pour out. Put into the blender and beat into pieces (it is not recommended to beat into powder. When eating, the pieces are more fragrant than the powder). Then pour into the bowl for use.

6. 

   Step6:The pot is hot. Put in fat meat without skin. Make lard on medium heat. Stir fry garlic and ginger in small heat. Stir fry and then add some dried chili powder and bean paste. Stir fry the water of bean paste and stir fry. Whether the bean paste is stir fried is very important to the quality of the dish.

7. 

   Step7:Stir fry. Pour in the green onion and mushroom. Turn the heat to stir fry. Stir fry the water and air of the mushroom. The mushroom is mainly used to improve the freshness of the soup. Add a small amount of high soup (which can bring out the juice and flavor of Pleurotus ostreatus and the flavor of shallot) and stir fry until fragrant. Stir in the soup. Cover the pot and bring to a boil. Simmer for 15 minutes.

8. 

   Step8:After 15 minutes, filter out the slag in the pot. Add some soy sauce, pepper and chicken essence into the pot. Finally, put the baby cabbage into the pot. After the taste, remove it and put it in the bowl. Spread into the meat slices. When the soup is boiled, push it and pour in some raw powder water until the consistency is right.

9. 

   Step9:Turn off the fire when the soup is of proper viscosity. Remove the meat slices and put them into a bowl. Pour the soup into the bowl, sprinkle with minced peppers, and put in some pepper

10. 

    Step10: