Tools/ingredients: tenderloin 150g cabbage 50g eggs 30g ginger 10g scallion 10g dried pepper 5g pepper 3g soy sauce 15ml( 1 tablespoon) cooking wine 8ml (1/2tbsp) chicken essence 5g salt. Kloc-0/0ml garlic 20g chives 10g Pixian bean paste 10g raw flour 10g vegetable oil 120ml Steps/methods? 1 Slice pork tenderloin (3 cm long, 2 cm wide and about 2 mm thick), mix egg white with raw flour, salt, chicken essence and cooking wine to make a paste, smear it on the meat slices and marinate it for a while.

Wash the cabbage, tear the leaves into large pieces by hand, and slice them obliquely with a knife; Wash and slice ginger, and cut into sections with scallion; Cut garlic into fine powder and shallots into chopped green onion. 3 put vegetable oil (35ml) into the pot, heat it to 60%, pour in pepper and dried pepper, and fry it slowly until the pepper is golden yellow. Then, cut the pepper and pepper into fine powder and leave the base oil in the pot. ?

Heat the oil in the pot again, stir-fry the cabbage, first add the vegetable sticks and then add the leaves, stir-fry with strong fire until the vegetables collapse and the water comes out, put the fried cabbage at the bottom of a deep bowl, and pour out the juice. ?

Put the base oil (about 75ml) into the pot, and the oil is slightly hot. Add Pixian bean paste. Pixian bean paste can be chopped into small pieces with a knife in advance, stir-fried over medium heat, add onion slices, Jiang Mo and garlic slices, and stir-fry for half a minute. Be sure to stir-fry the bean paste into red oil, and then add fresh soup (or water), soy sauce, pepper, cooking wine and so on. Immediately, put the tenderloin piece by piece into the pot and cook it until it is cooked. Pour the meat slices and soup into a big bowl with cabbage.

Sprinkle chopped fried dried Chili and pepper powder, and sprinkle minced garlic and chopped green onion evenly on the meat slices. Boil the remaining vegetable oil and sesame oil to 90% heat (until the oil starts to emit smoke), pour it on the pepper noodles in the plate, and fry the dried pepper, pepper powder and meat slices with hot oil again, so that the hemp, spicy and fragrant flavor can be overflowing.