Cooking Steps

1. 

   Step1:Shred tenderloin. Marinate with cooking wine, egg white and salt for about 10 minutes. Grab more with your hands.

2. 

   Step2:Scald the whole bean skin with water. Shred the carrot. Or stir fry it with oil in advance. If you are lazy, you can eat it directly.

3. 

   Step3:Wash and control the water of cilantro and shallot.

4. 

   Step4:A piece of bean skin can be divided into four parts. Each part is added with coriander (the whole one doesn't need to be cut), carrot shreds, shallot (the whole one doesn't need to be cut). It can be rolled up several times directly. It's not easy to loose if it's tightly rolled. Finally, the knife is cut into segments and placed around the plate.

5. 

   Step5:Heat the oil in a hot pot. (to prevent pickling, you can also add a piece of ginger. You can also prevent pickling by rubbing the ginger in the pot.) Slip the shredded pork. When the shredded pork turns white, shovel it out for oil control.

6. 

   Step6:Add the bottom oil in the pot. Stir the dough sauce in a small heat. Stir to taste and add water or ginger water. Continue to stir. Keep stirring. Add cooking wine and sugar and stir well. Put the shredded meat and stir well. Put it in the center of the plate.

7. 

   Step7:Many chefs ask what is Doupi? I use this kind of tasteless bean skin.