Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Zanthoxylum bungeanum: dehumidification
Ingredients
Tenderloin ( 500g ) | Green vegetables ( 100g ) |
Bean sprouts ( 100g ) | Doubanjiang ( appropriate amount ) |
Salt ( a little ) | Zanthoxylum bungeanum ( ) |
Dried chili pepper ( ) | Onion, ginger and garlic ( ) |
Chicken Essence ( ) | Light soy sauce ( ) |
Cooking wine ( ) | Cornstarch ( ) |
White pepper ( ) | Egg white ( ) |
Rapeseed oil ( ) |
Sichuan @ boiled pork slices
1. Mince ginger, onion and garlic
2.Cut dried chilies into sections, Sichuan peppercorns
3.Tenderloin slices Add salt, cornstarch, egg white, and white pepper, mix well and set aside
4. The water used for the bottom can be fried with a little oil or boiled with boiling water, and spread on the plate
5. Heat the oil in a pan and sauté the red bean paste until fragrant, add Sichuan peppercorns and dried chili peppers and sauté together until fragrant
6.Add a bowl of water to boil
7.Join The prepared tenderloin slices must be turned on low heat and put into the soup one by one
8. Blanch the meat slices until cooked and put them into a plate covered with vegetables
9.Heat another frying pan, add an appropriate amount of rapeseed oil, pour it on the meat slices, and finally sprinkle with chopped green onion
10.I forgot to upload Doubanjiang earlier, I will add it later
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