Production steps
1. Pork tenderloin is about 500g, and soybean sprouts and Flammulina velutipes are appropriate.
2. Pixian bean paste, Sichuan pepper and pepper (I added a little pepper in dark green), shredded onion and ginger, and garlic slices. The other is shredded onion, shredded pepper and minced garlic, which are used when preparing to pour hot oil.
3. Cut the tenderloin into pieces with a thickness of 3mm, and then size it: first add cooking wine, salt, pepper and sugar, then add about half an egg white, add about a tablespoon of starch, grab it evenly, lock the moisture in the meat, and finally add a little salad oil and mix well, so that the meat won't stick in the pot.
4. Let the meat with good pulp stand for half an hour.
5. Stir-fry soybean sprouts and Flammulina velutipes in a small oil pan until medium-cooked, and put them in a large bowl for later use. Add only the right amount of salt when frying. Flammulina velutipes is more delicious than other vegetables.
6. Put the pepper granules and dried peppers into an oil-free pan and stir fry with low fire. Don't burn them, or they will lose their fragrance. Take it out and cool it for later use.
7. After the oil in the pan is hot, add 2 tablespoons Pixian bean paste and stir-fry the red oil on low heat.
8. Add shredded onion, shredded ginger and sliced garlic, and stir-fry until the onion and ginger wither.
9. Then you can season and add cooking wine, sugar, salt and pepper.
10. Add appropriate amount of water and bring to a boil.
1 1. After the water is boiled, put the meat slices with good pulp into the pot.
12. Bring the sliced meat to a boil and turn to low heat for five minutes. Add chicken essence before taking out.
13. Pour the cooked meat slices into a large bowl filled with bean sprouts and Flammulina velutipes, and sprinkle with shredded onion, minced garlic and dried peppers.
14. Put the previously fried pepper and dried pepper on the chopping board and grind them into powder with a knife.
15. Sprinkle ground pepper powder and pepper slices on the surface of the meat slices.
16. Heat the oil in the pan, turn off the fire when smoking, wait for 3 seconds, and pour the hot oil evenly on the surface of the meat slices.
The second method,
food
Pork tenderloin 300g
4-5 Pleurotus eryngii
3 slices of garlic
Illicium Kaempferiae 5-6
Pepper 1 hachi
Dry Chili powder 1 mini bar
Zanthoxylum powder 1-2G
Starch 20 grams
Pixian watercress 1 tablespoon
Rapeseed oil 5G
Salt 2G
Methods/steps
1
Prepare ingredients. ?
Add a little seasoning salt to the pork and marinate for 20 minutes.
Boil half a pot of water, add Pleurotus eryngii and cook for 3 minutes.
Spread the cooked Pleurotus eryngii on the bottom of the bowl, add a little starch, and grab well.
Wash the pan, pour the oil and cook until it is 70% cooked. Add pepper, ginger, garlic, star anise and kaempferia.
Add Pixian bean paste and stir-fry until fragrant.
Pour water into the pot, the amount of water is about a big bowl.
After the water is boiled, pick up the meat slices with chopsticks and put them down one by one.
Chop with chopsticks and turn off the heat when cooked.
Chop with chopsticks and turn off the heat when cooked.
Wash the pot again, burn a little oil, turn off the fire after the oil boils, sprinkle Chili powder and pepper powder on the dish bowl, and then quickly pour the oil on the noodles. The spray surface part is very important. The oil must be boiled, but the Chili powder will burn if the oil is too hot.