Cooking Steps

1. 

   Step1:Slice lean meat. First add cooking wine, a little soy sauce, and then add salt and starch. If it's dry, add a little water. Place it to taste.

2. 

   Step2:Wash the bean sprouts and Flammulina velutipes. Slice the shallots, garlic and ginger. Cut the cilantro into sections for later use

3. 

   Step3:Heat the pot and add the oil. Stir fry the pepper and dried pepper. Stir fry the bean sprouts in the pot. Add a small amount of salt after softening. Add the soy sauce to the taste and color. Stir for a while and put it into the big bowl for the bottom

4. 

   Step4:Add ginger slices, scallion slices and garlic slices into the oil for stir frying bean sprouts and stir fry them until fragrant, then add a spoonful and a half of Pixian bean paste. Stir fry them and add boiling water. Add soy sauce and a little sugar. Season with black pepper. Boil the soup

5. 

   Step5:Put Flammulina velutipes in the boiling soup. Blanch for 5 minutes. Remove and put on the bean sprouts on the plate

6. 

   Step6:Then blanch the pork slices. Put them one by one. Don't stir them quickly after putting them down to prevent the soup from being mixed because the starch hasn't solidified. When the pork slices are cooked, pour them into the bowl of Flammulina bean sprouts with the soup (you can take out the ginger slices and the scallion slices in advance

7. 

   Step7:Sprinkle scallion, garlic slices, coriander, pepper and dry pepper with knife, green and red pepper, sesame on top. Add oil in a clean pot. Heat and pour over