Boiled pork slices in water

1. Cut the tenderloin into thin slices.

2. Rinse the sliced pork tenderloin repeatedly.

3. Squeeze the washed tenderloin dry, add salt, soy sauce, pepper, cooking wine, and stir vigorously in one direction.

4. Add one egg white and two tablespoons of cornstarch, stir well.

5. Finally, add a spoonful of cooking oil, stir well, and marinate for 10 minutes.

6. Side dishes: Clean the mung bean sprouts, cut the oilseed vegetables into sections, and cut the old louvers into strips.

7. Prepare ingredients, slice scallions, chop ginger and garlic into small pieces, and cut dried chili peppers into sections.

8. Heat up the oil in a wok, add scallions, ginger, garlic, dried chili peppers, and Sichuan peppercorns, and let out the aroma (leave half of the garlic and dried chili peppers, then sprinkle oil on the back).

9. Add 2 tablespoons of bean paste and stir fry until red oil is produced.

10. Add an appropriate amount of water and boil.

11. Boil and add some flavor to the soup, add an appropriate amount of salt, a spoonful of sugar as a reminder, a spoonful of light soy sauce, a spoonful of oyster sauce, and a little pepper.

12. Remove any excess residue, taste the saltiness, and add some if it doesn't taste enough.

13. Add all the side dishes and simmer over low heat for 30 seconds.

14. Remove the side dishes and place them at the bottom of the basin.

15. Add marinated meat slices under low and medium heat.

16. Bring the meat slices to a boil again and cook over high heat for 20 seconds.

17. Remove the meat slices, place them on top of the side dishes, and pour in the soup.

Sprinkle the remaining garlic, dried chili peppers, and Sichuan pepper.

19. Start another pot and heat the oil, 70% of the oil temperature. Sprinkle hot oil over the minced garlic and dried chili peppers

20. Finally, sprinkle with white sesame and scallions.