Tenderloin 350g, Chinese cabbage 100g, lettuce stem 150g, parsley 80g, shallot 20g, garlic 1 teaspoon, ginger sauce 1 teaspoon, bean paste 2 tablespoons, sugar 1 teaspoon, and appropriate amount of dried red pepper.
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Boiled pork slices:
1. Slice tenderloin first.
2. break the tissue with a meat hammer to make the meat thinner and bigger.
3. Cut into small pieces.
4. Marinate the meat slices with marinade for about 20 minutes.
5. Wash and cut Chinese cabbage, celery and leek, and grind garlic and ginger into paste.
6. Dry pot, put the dried red pepper and pepper into the pot and fry until fragrant. After cooling, the red pepper is cut into small pieces.
7. Cold oil in the pot, first add dried red pepper and pepper to stir fry, then add garlic and ginger to stir fry.
8. Add 2 tablespoons of bean paste and stir-fry until the red oil is out of the pan.
9. Add broth or water, 1 teaspoon sugar and chives.
10. Add the marinated meat slices after boiling, and don't turn them over when cooking until the soup boils again. The meat was cut thin and cooked quickly.
1 1. Put the cabbage stalks in the remaining soup pot and cook them slightly.
12. Add Chinese cabbage leaves and celery and cook until it is broken.
13. Prepare a large bowl with cooked vegetables at the bottom.
14. Spread the cooked meat slices again.
15. Heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot.
16. Just pour hot water on the sliced meat.