Recipe introduction: Authentic and delicious boiled meat slices, it can also be made with beef.

Ingredients

350g pork

200g cabbage

3 spoons of Pixian bean paste

1 cooking wine spoon

2 spoons of starch

1 spoon of salt

10 grams of dried chili pepper

20 peppercorns

Water 400 ml

120 ml oil

1 spoon soy sauce

1 spoon sugar

4 garlic cloves

Ginger 1 piece

MSG

An appropriate amount of onions

Method

Cut the lean meat into large and wide slices (about 1 finger long) , 2 fingers wide), use starch, cooking wine, salt and a small amount of water to rub the meat evenly, marinate slightly and set aside.

Wash the cabbage, tear the leaves into large pieces, and cut the cabbage into thin slices diagonally with a knife; wash and mince the ginger.

Wash the scallions and cut them into segments; wash the dried chili peppers, remove the seeds and cut them into segments; chop the Pixian watercress and set aside; wash and mince the garlic.

Pour 50 ml of oil into the pot, add dried chili segments and Sichuan peppercorns, fry over medium heat until brownish red, remove and set aside.

Turn to high heat, add the scallions into the pot and stir-fry until fragrant, then add the cabbage, stir-fry until raw, and place in a large bowl for later use.

Heat the pot, then pour 50 ml of oil, add Pixian watercress and minced ginger and stir-fry until fragrant and red in color.

After adding the clear soup and boiling, put the marinated meat slices into the pot and scatter them with chopsticks.

When the meat slices are cooked until they spread out and change color, add soy sauce, MSG and sugar to taste.

Pour the meat slices and soup into a large bowl lined with cabbage.

Chop the pre-fried dried chili peppers and Sichuan peppercorns and sprinkle them on the meat slices. Sprinkle minced garlic evenly on the meat slices.

Wash and dry the pot, add 20 ml of oil, heat over high heat until smoke comes out, then pour the hot oil evenly over the meat slices in the bowl.