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Ingredients: 300g of plum blossom meat and 220g of Chinese cabbage.

Accessories: egg white 1 serving, edible salt 1 serving, 2 tablespoons of pepper powder, 2 tablespoons of raw powder, 2 tablespoons of oyster sauce 1 serving, 2 tablespoons of Chili powder, 0/5g of dried pepper/kloc-serving, 2 shallots, 3 cloves of garlic and 2 tablespoons of Pixian bean paste.

Step 1: Slice the plum blossom meat. I usually use pork and plum blossom meat, which is tender. I think the tenderloin is too old after cooking.

Step 2: Put it into a bowl, add proper amount of raw flour, salt and egg white, stir evenly and marinate 10 minute.

Step 3: Prepare proper amount of pepper and pepper. The color of Guizhou Dahongpao I used is very beautiful, not so spicy.

Step 4: Chop ginger and garlic separately.

Step 5: Put the dried prickly ash and dried chilli into a wok, then take them out and chop them up for later use, without too much crushing.

Step 6: Tear the Chinese cabbage into pieces, wash and drain.

Step 7: Put 2 tablespoons of rapeseed oil into the wok, add bean paste, Jiang Mo and onion, and stir-fry red oil.

Step 8: Add fresh soup or water, pepper, cooking wine, oyster sauce and other seasonings, and stir a few times to make them mix evenly.

Step 9: After the water boils, put the Chinese cabbage slices in and cook them.

Step 10: Take out the cooked Chinese cabbage slices and put them in a vessel.

Step 11: Add the marinated meat slices and break them up. Cook the sliced meat until it turns white, and don't cook it for too long, so as not to make the sliced meat taste too old.

Step 12: Pour the cooked meat slices into a container, and sprinkle chopped pepper, chopped pepper, pepper powder, pepper and minced garlic on the meat slices.

Step 13: Take another pot, pour 2 spoonfuls of rapeseed oil and heat it.

Step 14: Pour the hot oil evenly on the pepper powder, and a bowl of boiled pork slices with pepper is ready.