Ingredients: Pork tenderloin (400g), Green vegetables (100g), Bean sprouts (100g), Coriander (2 sticks), Dried Red Pepper (1 handful), Sichuan peppercorns (20 pieces), Pepper noodles (1/2 tablespoons), Chili noodles (1 tablespoon), Soy Sauce (1 spoon), Cooking wine (2 spoons), Baking soda (2g), Salt (3g), Sugar (1 spoonful), Chicken Essence (2g), Oil (120g), Corn Starch (2 Spoons), Green Onion (2 Sticks), Ginger (3 Slices), Garlic (3 Cloves), Pixian Bean Paste (50g), Water (500g), egg whites (1 piece)
Procedure
Step 1: Cut the pork tenderloin into 2 mm size 4-5 cm slices and add water to allow it to absorb the water. Boil the baking soda in a little water and pour it into the meat and hold it evenly for a while.
Step 2: Add salt, soy sauce, corn starch, cooking wine, egg white to the meat and grasp well, then add a spoonful of oil to grasp the meat evenly to prevent the meat from sticking to each other.
Step 3: Add boiling water to a pot and add a little salt and a few drops of oil to blanch the greens and oyster mushrooms.
Step 4: Place the blanched vegetables in the bottom of the bowl.
Step 5: Finely chop the garlic and ginger, cut the green onion into sections, chop the parsley, and chop the dried red pepper.
Step 6: Add 45ml of oil to a pan, sauté the peppercorns until fragrant, then sauté the dried red peppers to brown and set aside
Step 7: Leave the oil in the pan, add another 45ml of oil, first add the green onion, ginger and garlic to simmer the aroma
Step 8: Add Pixian bean paste over low heat and simmer the red oil
Step 9: Pour water into the pot and bring to a boil. Slide the marinated slices into the soup, spread them with chopsticks, cook for about 1 minute, add sugar and chicken essence
Step 10: Pour the sliced meat along with the soup into a bowl filled with vegetables
Step 11: Place the dried red pepper and peppercorns that have just been sautéed on top of the slices of meat and sprinkle the peppercorn noodles and pepper noodles on the surface
Step 12: Heat 30ml of oil to 80% to 90% in a pan and pour over slices of meat
Step 13: End plate ready to eat