Boiling sliced meat is the most authentic way.

Accessories: Chinese cabbage (50g)

Seasoning: egg (30g), pepper (3g), bean paste (10g), ginger (10g), onion (10g), pepper (dried red pepper) (5g), pepper (5g) and soy sauce.

1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make paste, and smear it on the meat slices;

2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion;

3. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow.

4. Then, cut pepper and pepper into fine powder;

5. Put the oil in the pan and stir-fry the bean paste, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings, stir-fry a few times to make them mix evenly;

6. Immediately add the sliced meat and stew. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder;

7. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried peppers, pepper powder and meat slices with hot oil again, which can make them hemp, spicy and fragrant.