Cooking Steps

1. 

   Step1:Slice tenderloin. Marinate with starch, salt, soy sauce, soy sauce, egg white and pepper for a long tim

2. 

   Step2:Prepare the side dishes. As I like. I put potatoes, beancurd and cucumbers

3. 

   Step3:Chop garlic cloves into mashed garlic. The finer the mashed garlic is, the better the aroma will be volatilized when hot oil is poured in this way. Cut the dried peppers into small pieces. Spare some pepper

4. 

   Step4:Put a little bit of hot oil in the pot. Pick a small mouthful of bean paste with chopsticks (not too much. It will be salty) and stir fry it in a small heat. See the red oil. Add cold water. Boil it

5. 

   Step5:When the water in the pot boils, add the side dishes. When it's cooked, fish it up and enlarge it in the soup bowl. The marinated meat slices are quickly put into the pot and then boiled in a circle and poured into the soup bowl (so the meat is tender and tastes good)

6. 

   Step6:Put the ingredients, mashed garlic, dried pepper, prickly ash and scallion together on the meat slices in the soup bowl. Start the pot and burn a little hot oil. Don't be too much. But be sure to fill the ingredients. Don't be too hot. Turn off the fire after smoking. Stand far away. Pour on the ingredients. Try to be even. In this way, you can better volatilize the Sichuan flavor