Seasoning: egg (30g), pepper (3g), bean paste (10g), ginger (10g), onion (10g), pepper (dried red pepper) (5g), pepper (5g) and soy sauce.
Specific operation
1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make paste, and smear it on the meat slices;
2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion;
3. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow.
4. Then, pepper and pepper are cut into fine powder;
5. Put the oil in the pan and stir-fry the bean paste, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings, stir-fry a few times to make them mix evenly;
6. Immediately add the sliced meat and stew. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder;
7. Boil the remaining vegetable oil and pour it on the meat slices, so that the hot oil can fry the dried peppers, pepper powder and meat slices again.
400g broth
1、
Cut the lean meat into chunks about 5cm long, 2.5cm wide and 0.3cm thick (only a rough estimate, no strict measurement is needed, in short, it would be better to be thinner). If you find it difficult to cut, you can put the meat in the freezer and slice it when it is a little hard. Marinate with starch, cooking wine, salt and a little water.
2. Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress is chopped for use.
3. Pour 30 grams of oil into the wok, add the dried pepper segments and pepper, fry in medium heat until brown, and remove for later use.
4. Turn to high heat, stir-fry onions and cabbage in a wok, and spread them in a big bowl for later use.
5. Heat the pan, then pour in 30 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until red fried.
6. Add the broth and bring to a boil.
7. Put the marinated meat slices into the pot and spread them out with chopsticks. Add soy sauce, chicken essence and sugar to taste when the sliced meat is cooked until it is scattered and discolored.
8. Pour the sliced meat and soup into a large bowl with cabbage.
9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices.
10, wash the pan and dry it, add 40 grams of oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the meat slices.
Ingredients: tenderloin, lettuce, mushrooms, garlic sprouts.
Accessories: onion, garlic and ginger.
Seasoning: bean paste, Chili, dried Chili, Chili powder.
1. Slice the tenderloin along the stubble, wrap it in starch and marinate it for later use, wash and tear the mushrooms, wash the lettuce for later use, obliquely cut the onion, slice the ginger thick, cut the garlic in half, and chop the last half.
2. Pour oil into the pot. After the oil is hot, add Pixian watercress and saute until fragrant. Add onion, garlic, ginger and dried Chili, stir-fry and add appropriate amount of water.
3. After the water is boiled, put the meat slices into the pot one by one, take out the meat slices after discoloration, and put them into the bowl with lettuce.
4. Wash the pan, heat the oil, put the minced garlic, Chili powder and pepper into a bowl, pour the oil on the pepper powder and pepper, and sprinkle with minced garlic to serve.