Preparation materials:
Pork tenderloin: one pound.
Eggs: two.
Enoki mushrooms: a handful, remove the roots, tear the small flowers.
Mung bean sprouts: A handful.
Fungus: A little, foaming hair.
Dry starch: Half a bowl.
Ginger, garlic, shallots, dried chili peppers, millet spicy, peppercorns, cooking wine, pepper, bean paste, soy sauce, dark soy sauce, white sugar, chicken essence, white sesame seeds.
method:
Cut the green onion, minced ginger, minced garlic, millet chili ring.
Beat the eggs and spread them into egg cakes in an electric pan, cold and shredded.
Cut the tenderloin into thin slices.
Sprinkle dry starch on the board, dip both sides of the meat slices with starch, and beat the meat slices with a rolling pin so that the starch penetrates into the meat slices to be tender and smooth, and beat into a uniform translucent state. (Don't use too much force, it's not good to beat it up)
Boil water in a pot, open the mushrooms, mung bean sprouts, fungus, cook for a minute and fish out the vegetable pot to base.
Put the cooking wine in the water, pour the meat slices and cook for two minutes, then remove the cold water.
Heat the oil in a pot, add ginger and garlic, stir-fry the dried chili peppers, add two spoonfuls of watercress sauce and sauté the red oil, put a large bowl of water and bring to a boil.
Put a spoonful of light soy sauce, half a spoon of dark soy sauce, half a spoon of sugar, a spoonful of pepper, half a spoonful of chicken essence, a spoonful of salt to taste, and finally put the meat slices, shredded egg cake, cook for one minute, the soup is thick out of the pot, and pour the soup with meat on the cooked vegetables.
Put a handful of peppercorns, millet spicy, white sesame seeds on top of the slices of meat, burn a large spoonful of hot oil and pour on, and finally sprinkle a handful of green onions.