Cooking Steps

1. 

   Step1:Wash the pork and slice it (if you can't cut it, go to the vegetable market to buy it. Most of the meat sellers will cut it for you. Just tell him to cut the meat). Put the cornstarch, a small amount of salt and cooking wine in the bowl and mix well. Marinate for 15 minutes.

2. 

   Step2:Wash lettuce and Flammulina mushrooms. Take a large soup basin. Wash and drain the lettuce. Evenly spread the bottom of the basin. If the lettuce leaves are large, break a small part (because the lettuce can be eaten. So I like to put it directly on the bottom of the bowl. After a while, the pork slices are cooked and poured directly. The taste is crispy and tender).

3. 

   Step3:Put a small amount of salad oil into the hot pot. Heat the oil and stir fry it with bean paste (Pixian bean paste. It's sold in the supermarket. It's seven or eight pieces a small bottle). When you see the oil in the pot turning red, you can add water. Don't fry it. Add about 600ml of water. Then put sugar, soy sauce and ginger slices to boil. Put the Flammulina mushroom into the pot for about three minutes. Then pour the pork slices into the pot. Use chopsticks to disperse them. Boil for about one minute. Put less Just measure the chicken essence. At this time, you can taste salty. If the taste is right, you can get out of the pot.

4. 

   Step4:Pour all the meat slices and soup ingredients into the previous lettuce soup basin. Sprinkle with scallion, garlic, sesame and pepper. Wash the pot and burn a little hot oil. When the oil is smoking, pour it directly into the soup pot. Use the hot oil to stir out the fragrance of pepper, garlic and scallion. This is done.