The most traditional bottoming dish is bean sprouts.

The bean sprouts in the boiled pork slices don't seem to have much of a presence, but once the meat is snatched up, the bean sprouts are an absolute godsend, and the unique taste combined with the infiltration of the oil splash of spices makes the bean sprouts have a number of loyal fans as well.

Lettuce, because it's available all year round, is all too familiar to people in Chongqing.

To use lettuce as a base for boiled pork slices, you need to stir-fry the lettuce first to bring a "hot" flavor, and then just wait for the hot pepper to come.

The base doesn't have to be green vegetables, it can be veggies like bean curd, or if you want to eat a few more small dishes, you can add a little cauliflower like I did, which is also good.

In fact, as long as there is the spicy flavor of the oil splashed with hot pepper, no matter what vegetable you choose as the base of the boiled pork slices is fine.