If I have to use one dish to prove where I come from, I still like to use boiled series to prove it. Whether it’s boiled fish or sliced meat, it makes people salivate, not to mention seeing the red pepper oil and smelling the fragrant pepper. Bigger than the head bowl on the table, wheezing sound of oil, whistling sound of hot air is the most real portrayal of food( Welcome to share more interesting kitchen stories, please add wechat: ejm2467)

Ingredients

300g pork plum meat
1 egg
100g cabbage
100g bean sprouts
10 g prickly ash
20G hot pepper noodles
30g Pixian bean paste
Proper amount of starch
Proper amount of ginger
Appropriate amount of garlic
20G dry pepper
Appropriate amount of green onion
Proper amount of cooking wine
Proper fuel consumption
Moderate salt

Directions

Step 1
1. Prepare all the raw materials in advance, and choose the tender plum meat for the pork, so that the taste will be better

Step 2
2. Cut plum meat into thin slices, marinate with egg white, starch, salt and cooking wine for 10 minutes

Step 3
3. Stir fry the dried pepper and Zanthoxylum bungeanum in the pot. Some people think it's troublesome to pour oil directly with the dried pepper. I prefer to stir fry the dried pepper and Zanthoxylum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bungeanum bung( Chongqing people call it paste spicy shell. There is a kind of noodles made with this kind of chili, which has a unique flavor

Step 4
4. Chop the roasted dried pepper and Chinese prickly ash with a knife, but not too much (in this way, you can enjoy the better pepper and satisfy the double enjoyment of eyes and mouth); Cut the scallion into sections and the leaves into flowers; Chopped garlic; Chop ginger and set aside

Step 5
5. Heat the oil to 60% in the pan, then add the Pixian bean paste, minced ginger and scallion to the pan

Step 6
6. When the color of the watercress becomes darker and the red oil is fried, pour in an appropriate amount of water or fresh soup (not too much water to avoid diluting the taste of the soup), and add an appropriate amount of oil and salt to taste

Step 7
7. After the water boils, put the prepared cabbage and bean sprouts into the pot, boil them, take them out, and put them into a bowl for the bottom

Step 8
8. When the water boils again, put the meat slices into the pot, slide them open with chopsticks to avoid sticking together, cook them for 3 minutes quickly over high fire, and quickly take them out and spread them in a bowl with cabbage

Step 9
9. Spread the prepared dry chili noodles, fried chili peppers and Chinese prickly ash, garlic powder on the sliced meat, clean the pot, pour the oil and burn it until it smokes, and then pour it on the prepared chili noodles. You can only hear a whirring sound, a puff of smoke rises, and the fragrance overflows. A pot of boiled sliced meat is finished, and you can eat it with scallion