First, the first step is to cut the tenderloin into small grains with a kitchen knife and mince the ginger, as shown in the figure below.
2. Pour 200g rapeseed oil into the pot, turn off the fire after the oil burns and smokes, as shown in the figure below.
3. When the oil temperature drops to a low temperature, pour in the meat, turn on medium heat, and stir-fry the meat with a spatula.
4. Stir-fry the meat until the water content is almost the same, then put it in Jiang Mo, cook wine, light soy sauce and stir-fry with soy sauce for a while.
5. Add lobster sauce into the pot and stir-fry for about 5 minutes on low heat, as shown in the figure below.
6. Add sugar and Chili noodles after the lobster sauce is fried, and stir-fry for 5 minutes again, as shown in the figure below.
Seven, stir-fry the fragrance and red oil, add salt, stir well and turn off the fire, as shown in the figure below.
Eight, after turning off the fire, add pepper powder, cook white sesame seeds and chicken essence, stir fry evenly and then take out the pot.
Nine, after cooling, put it in a sealed bottle and put it in the refrigerator for refrigeration, so that the Chili sauce is ready.