Method 1 Ingredients: lean pork (appropriate amount), cabbage (appropriate amount), eggs (appropriate amount), Malatang oil (appropriate amount), pepper (appropriate amount), bean paste (appropriate amount), cooking oil (appropriate amount).

Method 1. Put the cut lean pork into a bowl, add starch, salt, eggs and cooking wine, mix well, and marinate for 20 minutes.

2. Wash the Chinese cabbage, blanch it, and put the Chinese cabbage in a large glass bowl.

3. Heat the oil in the pot and add the marinated meat slices.

4. Stir-fry the meat until it changes color and set aside.

5. Leave the base oil in the pot, sauté the Sichuan peppercorns until fragrant, add the June-flavored watercress and stir-fry until fragrant, then pour in the Malatang oil.

6. Add appropriate amount of stock or water, add appropriate amount of salt, and bring to a boil.

7. Slide the meat slices into the water in the pot, spread them out and cook briefly.

8. Finally, pour it all on top of the dishes just now, and sprinkle a large amount of Sichuan peppercorns and dried chili peppers on the meat slices.

Method 2 uses 300 grams of tenderloin and 100 grams of cabbage.

Seasoning: 2 tablespoons of bean paste, 5 grams of dried red pepper, a dozen Sichuan peppercorns, 3 grams of sugar, 5 grams of salt, 2-3 drops of fresh chicken juice, 20 grams of minced garlic, 1 tablespoon of light soy sauce, 10 grams of dry starch, and appropriate amount of black pepper

, appropriate amount of chives.

Method 1. Prepare the required ingredients and cut the tenderloin into thin slices.

2. Starch the tenderloin with light soy sauce, dry starch, and pepper.

3. Wash the cabbage and tear into large pieces.

4. Remove the white from the scallions, wash and cut into sections.

5. Soak the dried red pepper in water until soft and cut into shreds.

6. Heat the cold oil in the pan, add the peppercorns and stir-fry over low heat.

7. Fry the chili until fragrant and set aside.

8. Add Pixian bean paste into the oil for frying chili peppers and stir-fry over low heat.

9. After frying until fragrant, add half of the minced garlic and stir-fry.

10. Add sugar.

11. Pour in an appropriate amount of stock or water and bring to a boil, then add salt to taste.

12. Add cabbage leaves and blanch until soft.

13. When the cabbage is soft, take it out and place it on the bottom of the container.

14. Boil the soup in the pot again and add the battered meat slices.

15. Add fresh chicken juice.

16. After the meat pieces change color, pour them into the container together with the soup.

17. Add fried chilies, minced garlic and chives.

18. Put oil in a frying spoon and heat it up.

19. Pour it over the meat slices with minced garlic and chives.

Method 3 Ingredients: Pork, seasonal fresh vegetables, watercress, dried chili noodles, Sichuan peppercorns, ginger, and egg white.

Method 1. Divide the ginger in half and slice half of it into small pieces. Mince half of the ginger and set aside.

Cut the pork into thin slices, add salt, pepper oil, minced ginger, starch, and egg white, mix well, and marinate for later use.

A basin is ready for use (for holding vegetables).

2. For other vegetables, appropriate measures should be taken according to the nature of the vegetables. For example, bean sprouts should be cooked as soon as they are cooked and placed directly on the bottom of the pot.

Roots like lettuce and potatoes are cut into slices for later use, while mushrooms and leafy vegetables are cut into strips by hand for later use.

3. Heat a small amount of oil in the pot, add salt, and cook vegetables that are easier to cook (such as cabbage and lettuce leaves), stir-fry briefly, remove from the pot and place in a basin.

4. Heat the oil in the pot, add the watercress and ginger slices and stir-fry over low heat until the oil turns red and fragrant. Add enough water to cover all the ingredients.

5. Turn to high heat and bring to a boil, then add the dishes to be cooked. Cook until the vegetables are mature and the water is boiling. Add the meat slices and cook for 30s-60s. Turn off the heat decisively, put into a pot and sprinkle with dried chili noodles and peppercorns.

6. Pour oil into the pot, turn off the heat over high heat, and pour the oil in the pot evenly into the vegetable basin.