Spicy pork slices were created by 1963 for the boiled beef slices that Luo and Chen Mingde, chefs of Wenjiang Hotel, met in Zigong, which were recorded in Sichuan Recipe and Wenjiang Cooking. Select pork tenderloin, slice it, and mix it with fresh Chinese cabbage, eggs, ginger rice, cooked sesame, pepper, pepper, soy sauce, vinegar, lard, red oil, Pixian watercress and water bean powder. When cooking, the meat slices are coded with egg white bean powder, and the remaining seasonings are mixed with fresh soup and water bean powder to make juice for later use; Put the wok on high fire, moisten the wok with a little oil, first put the Chinese cabbage in the wok and fry until it breaks, then put the wok on high fire and pour it like lard. When the meat slices are ripe, stir-fry them in a wok, add pepper and watercress, stir-fry to get red juice, then add red pepper and sesame seeds, stir-fry and turn over the wok, and the color is bright, fragrant and smooth, and the fragrance is overflowing.