Cooking Steps

1. 

   Step1:Slice the tenderloin. Pour in the cooking wine and marinate for a while. Add some pepper oil, chicken essence, salt, ginger and garlic powder, starch and mix well.

2. 

   Step2:Open the bean skin with water, wash the green bean sprouts, wash the phoenix tail, and slice the sausage.

3. 

   Step3:Boil the water in the pot. Pour the mung bean sprouts into the pot and boil them. When they are cooked, remove them and put them into the bowl. Put them in the phoenix tail and boil them. When they are done, remove them and spread them on the bean sprouts. When they are scalded, do the same. When they are cooked, spread them on the phoenix tail. So, scald the ham sausage and spread them on the bean skin. Then. Wash the pot. Put it on the fire. Heat it up. Pour in the vegetable oil. Heat the oil. Put in the ginger, garlic and pepper. Add Pixian bean paste. Add water to boil the meat slices. Stir it up. Add water. After boiling, pour in the prepared meat slices. Stir while boiling. After boiling, start the pot. Pour in the prepared vegetables. Heat the pot. Pour in the vegetable oil. Sprinkle the pepper and pepper on the meat slices. After the oil is hot, pour it on the pepper and onion The sliced meat is done.