Ingredients: 250 grams of lean pork (or beef), 200 grams of cabbage (or other seasonal vegetables, lettuce is usually used in Sichuan), 50 grams of Pixian watercress (3 tablespoons), 25 grams of cooking wine (1.5 tablespoons), 25 grams of starch (1.5 tablespoons)

tablespoon), 2 grams of salt (about 1/2 teaspoon), a small amount of chicken essence, 10 grams of dried chili, 20 Sichuan peppercorns, appropriate amount of green onion, 400 grams of broth, 100 grams of oil, 3 grams of soy sauce (1 teaspoon), 5 grams of sugar (

1 teaspoon), 4 cloves of garlic (peeled and minced), 5 grams of ginger (minced) Method: 1. Cut the lean meat into large slices about 5 cm long, 2.5 cm wide, and 0.3 cm thick (just about

, there is no need to strictly measure, in short, thinner is better), if you feel that it is difficult to cut, you can put the meat in the freezer to freeze for a while. When the meat is a little hard, slice it, and use starch, cooking wine, salt and a small amount of water to mix the meat evenly.

Marinate and set aside.

2. Wash the cabbage, tear the leaves into large pieces by hand, and cut the cabbage into thin slices diagonally with a knife; wash the green onions and cut them into segments; cut the dried peppers into sections with scissors and set aside; chop the Pixian bean paste and set aside; 3.

Pour 30 grams of oil into the wok, add dried chili segments and Sichuan peppercorns and fry over medium heat until brownish red, remove and set aside.

4. Turn up the heat, add the scallions to the wok and stir-fry until fragrant, then add the cabbage and stir-fry until raw. Place in a large bowl and set aside.

5. Heat the pot, then pour 30 grams of oil, add Pixian watercress and minced ginger and stir-fry until red oil emerges.

6. Add broth and bring to boil.

7. Put the marinated meat slices into the pot and spread them with chopsticks. When the meat slices are cooked until they spread out and change color, add soy sauce, chicken essence and sugar to taste.

8. Pour the meat slices and soup into a large bowl lined with cabbage.

9. Chop the pre-fried dried chili peppers and Sichuan peppercorns and sprinkle them on the meat slices. Sprinkle minced garlic evenly on the meat slices.

10. Wash and dry the pot, add 40 grams of oil, heat until 90% hot (smoking), then pour the hot oil evenly over the meat slices.