Seasoning: soy sauce, cooking wine, salt, egg white, starch, oil, dried pepper, pepper, spicy hot pot bottom material, Pixian bean paste, pepper.
Practice:
1, Slice tenderloin, add appropriate amount of salt, soy sauce, cooking wine, grab an egg white clockwise, add starch, grab it clockwise, then add appropriate amount of oil, grab it clockwise, and marinate for fifteen minutes.
2. Put the dried pepper segments and pepper granules into the pot (do not put oil) and stir-fry until fragrant.
3. Heat hot oil in the pot, add pork belly to stir fry until fragrant, add onion, ginger and garlic, chafing dish bottom material and Pixian bean paste, add appropriate amount of water after frying, add favorite side dishes such as bean sprouts after boiling, take out and put in a bowl after boiling, add meat slices after the water boils again, add some pepper and salt, cook for 1 min, then take out and put in a bowl.
4. Put the fried dried peppers and prickly ash, add minced garlic, pour hot oil, sprinkle some white sesame seeds and coriander to eat.
note:
1, when curing meat, starch is added to make the meat tender and smooth, and oil is added to lock the moisture in the meat and prevent the meat from sticking to a lump when cooking.
2. Don't cook the meat for too long. 1 min. Remove it immediately after it is cooked.
3. Adding some pepper to cook the meat will enhance the taste.