Pork; Onions; Ginger; Garlic; Coriander; Some pepper grains; Five or six dried red peppers; A piece of soup treasure; Salt; Starch; Cooking wine; Pepper; One egg white; Bean sprouts or baby dishes?

working methods

Wash and slice pork, add a little salt, starch, cooking wine, pepper and an egg white, mix well and marinate for 20 minutes.

While curing pork, pick and wash bean sprouts or baby cabbage, wash and chop onions, ginger, garlic and coriander for later use, prepare another bowl of soaked Chili granules in water for a few minutes, take out and control the water content, cut dried red pepper into sections with scissors, wash off seeds, and soak in water for a while to control the water content.

Add a proper amount of water to the pot, add the thick soup treasure, after the soup is boiled, add bean sprouts or baby vegetables (the whole leaves of baby vegetables can be put in), soak for two or three minutes, take them out, and spread them in a soup bowl prepared in advance.

When the soup boils again, add the marinated meat slices, take them out after cooking, and spread them on the blanched vegetables.

Pour the soup on the sliced meat, add chopped onion, ginger and garlic, and cut into parsley slices.

The last and most crucial step is to put oil in the pot, and add pepper and dried red pepper on low heat. Because pepper is washed with water, it is not easy to turn black. After frying on low heat, pour the hot oil on the minced onion, ginger and garlic, and boil the sliced meat in water.