Cooking Steps

1. 

   Step1:1. Put bean sprouts, Flammulina velutipes, potato flour and lettuce into hot water and cook them. 2. Slice pork tenderloin and stir well with starch wine.

2. 

   Step2:1. After mixing and sizing, enter the refrigerator and refrigerate for 10 minutes. 2. Put all the hot dishes into a large bowl. (don't pour out the hot water. You can leave it in the soup for later cooking.) dry pepper and pepper 1, dry pepper 6, 7. Sichuan pepper 1. 2. Heat the pot. Put in the dried peppers and Sichuan peppers. Turn down the heat. Bake slowly. Turn off the heat when the color of the dried peppers changes from bright red to dark red. 3. Put it on the chopping board. Cut everything first with a knife. 4. Then use a rolling pin to roll it up. Especially the crushed prickly ash. It doesn't affect the taste until it's eaten. Moreover, it has a strong hemp flavor. Boil the soup 1. Heat the pot with oil until it is 40% hot. 2 tablespoons of Pixian red oil bean paste. 2. Stir fry over medium and low heat to give the fragrance. 3. Add chopped ginger. 4. Continue to stir fry. 5. Stir fry until the oil is red. 6. Put in the onion. 7. Stir fry a few times. 8. Pour the hot water into the pot. 9. Add a spoonful of MSG. Add another spoonful of sugar. Because Pixian bean paste is very salty, we need to add some sugar to combine its saltiness. It's not to increase the sweetness. 10. When the soup is over, you can have the meat slices. 11. Cut all the meat. 12. Boil for 1 or 2 minutes. Otherwise, the meat will be old. Sprinkle 1 with hot oil. Put the pieces of meat on the side dish. 2. The soup is also poured in. 3. Sprinkle the dried pepper, dried Chinese prickly ash and garlic powder evenly. 4. Then put the wok on the fire. Put in the cooking oil. When the oil is 70 or 80% hot, turn off the fire. Cool it a little bit. Pour it on it. Hear the sound of Chi La. The smell is overflowing. Can't you bear it~