Clenbuterol (pork, beef and fish are also acceptable), a few pieces of green vegetables, and a proper amount of oil, salt, ginger, garlic, pepper, Chili powder, pepper, monosodium glutamate, chopped green onion, watercress, cooking wine and soy sauce.

Production method:

1. Slice the meat and cook with a little soy sauce and starch in cooking wine for a while;

2. Put the oil in the hot pot. When the oil is seven minutes hot, add ginger, garlic (shredded) and watercress and stir-fry until fragrant. Pour in about 3 small bowls of cold water. After boiling, add vegetables, blanch them, pick them up and put them in the soup bowl.

3. Put the meat slices into the pot one by one. When the water boils, boil them twice and put them in the soup bowl at the bottom of the green vegetables. Sprinkle Chili powder and pepper on the sliced meat.

5. The pot is hot, stir-fry with pepper, not stir-fry, it will be very bitter, then put it on the chopping board and crush it and sprinkle it on the meat slices;

6. Finally, pour the oil into the pot and heat it, then pour it on the cooked meat slices. You can see the sizzling sound on the noodle soup. By the way, put some chopped shallots and cook the meat slices.

Characteristics of dishes:

Red soup and white meat, spicy chopped green onion.

Cooking skills:

1. Meat slices must be wrapped with egg white, which will be more slippery;

You'd better fry the meat slices. The so-called cooking is just a spicy method of Sichuan cuisine, in which water should not be used at all. Of course, the dishes inside should be boiled in water.

3. It is better to stir-fry with watercress hot sauce than just use watercress, which is the essence for foreigners to learn to cook Sichuan cuisine;

4. even if the water is drained, put the broth. If not, you can use chicken essence+boiled water to adjust it yourself, and the effect is good.