1. Prepare a tenderloin, cut it into 3 mm thin slices, clean it and put it in a basin for later use.

Add a proper amount of salt, pepper, cooking wine and soy sauce to the pot, stir in one direction for about three minutes, and beat in an egg white, so that the egg white can be evenly wrapped on the sliced meat, which will make the taste more tender. Then add a handful of dry starch and continue to stir evenly, so that the starch can lock the moisture in the meat and the taste will be tender. Adding a little vegetable oil can make the meat pieces spread automatically and avoid sticking when cooking smoothly.

2. Prepare appropriate amount of small parsley, Chinese cabbage and garlic seedlings, wash and cut into sections. Prepare a handful of mung bean sprouts and wash them for later use. Prepare a handful of garlic, pat it flat and cut it into minced garlic. Prepare a small piece of ginger and cut it into ginger grains. Prepare some pickled peppers and cut them into small pieces for use.

3. Heat the pot, add appropriate amount of dried pepper and pepper, and slowly stir-fry the water inside. Stir-fry the peppers until they are slightly burnt and serve when the texture is very crisp. After cooling, pour them into a garlic mortar and mash them. You can also chop them with a knife. Knife-edge peppers are best fried directly in hot pot. Although frying is faster, it is not easy to master the temperature and it is easier to fry.

4. Heat the oil in the pot. When the oil temperature is 50% hot, add minced ginger and garlic, dried pepper and pepper and stir-fry together. Add mung bean sprouts and coriander, stir-fry for a while, then add Chinese cabbage and garlic sprouts, stir-fry for 30 seconds, cut off the side dishes, add a spoonful of salt to taste, and put them in a soup pot for later use. The side dishes must be fried raw, otherwise it will easily produce water, which will affect the color and taste.

5. Burn the oil in the pot again. After the oil is hot, add the remaining Jiang Mo, minced garlic and pickled pepper, stir-fry with low fire to get the fragrance, add two spoonfuls of bean paste to get red oil, pour in appropriate amount of water, add appropriate amount of salt, pepper and chicken essence, and boil for two or three minutes after high fire to fully get the fragrance of the sauce.

6. Turn off the fire, pour in the sliced meat and cook for 30 seconds. After the meat slices change color, take them out and put them into the basin. Pour the soup evenly, add minced garlic and pepper, sprinkle with white sesame seeds and dried peppers, and pour 70% hot oil to stimulate the fragrance of pepper and sesame seeds. Sprinkle with chopped green onion and serve delicious.