Step: 1. Chop pickled pepper and ginger; Mash garlic and chop it into minced garlic; Crush ginger and cut into Jiang Mo; Flammulina velutipes should remove the tail and break it by hand (it is not easy to cook without breaking it); Pick the leaves of the lettuce and twist them into two pieces; Cut shallots into chopped green onions; Cutting dried chili into sections; The tenderloin is sliced about 2mm against the texture of the meat.
2. After the tenderloin is cut, wash it with clear water and squeeze out the water. Squeeze the water and put it into a bowl, add a little salt, pepper and cooking wine, and then catch it well. Add an egg white after catching it evenly, and then catch the egg white evenly. Add a proper amount of sweet potato flour (more than usual when frying meat) to make the meat thicken evenly, and add a little oil (to prevent the pieces from getting together).
3. First, add a little oil to the pot, add half of dried pepper and pepper, fry until crisp, and then take out and chop (knife-edge pepper in Sichuan cuisine).
4. Put a proper amount of oil into the pot, add Jiang Mo minced garlic, Flammulina velutipes, mung bean sprouts, oil wheat vegetables, and add a proper amount of salt. Take it out after frying and put it at the bottom of a big bowl.
5. Add the right amount of oil to the pot again, then add pickled pepper and ginger, then add dried pepper segments and pepper and a tablespoon of bean paste. Stir-fry red oil with bean paste, add Jiang Mo and half minced garlic, and stir-fry. Stir-fry for fragrance, add appropriate amount of water, boil the water for a few minutes, and cook the fragrance of seasoning, and add a little salt, monosodium glutamate and pepper to taste.
6, turn the fire to a minimum, evenly and quickly into the meat (don't stir the meat just out of the pot, so as not to muddy the soup. After cooking for a while, gently shake the pan to make the meat slices evenly heated. Open fire and cook for a minute or two. When the meat slices are cooked, pour them into a big bowl with the soup. Sprinkle with pepper, minced garlic, chopped green onion and white sesame seeds.
7. Add the right amount of oil to the pot again, and pour the oil when the oil temperature is 60% to 70% hot.
This spicy boiled pork slice is ready. Have you learned?