Tenderloin 250g

One lettuce

Potato

Bean skin 2 sheets

Oil 1 tbsp

Salt 3 tbsp

Hotpot seasoning ? packet

Soy sauce 8ml

Onion ?pc

Starch 1 tsp

Spicy wine 2 tbsp

Pepper 3g

3 green onions

10 dried chili peppers

1 tbsp sugar

3 slices ginger

Super spicy flavor

Cooking process

Half an hour Consumption

Advanced Difficulty

Step by step of poaching sliced pork

1

Slice tenderloin and marinate with cornstarch and cooking wine for 30 minutes.

2

Lettuce processed and sliced, bean skin shredded, ginger shredded, onion finely chopped, potato sliced, dried chili ready. Hot pot base a packet.

3

Sitting in a hot pan under the oil fried lettuce.

4

Add salt.

5

After stir-frying, put them in a large bowl.

6

Fry the potatoes again in the oil.

7

Add a spoonful of salt.

8

Add the right amount of water with a lid and simmer for 5 minutes to be simmered until eight or nine minutes cooked.

9

After cooked into a large bowl, weighing the top of the lettuce.

10

In a separate pan, add more oil and saute the onions and ginger.

11

Put in the hot pot base and saute.

12

Add appropriate amount of water.

13

Boil and add 3 spoons of salt.

14

A moderate amount of soy sauce.

15

Put the bean skin down and cook for 5 minutes.

16

Add a spoonful of sugar.

17

Bean skins cooked well and thickly fished out into a bowl, heavy on top of the potatoes.

18

After the pot is cleaned out and only the soup is left, add the marinated meat.

19

Pour down and slowly slide apart. 30 seconds immediately off the heat.

20

Pour it all into a large bowl.

21

Sprinkle liberally with chili powder and pepper.

22

Sprinkle with the scallions.

23

Sit in a pan and heat up more oil. Add chopped dried chili peppers and saute.

24

Splash it on top right away.