Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 20 minutes The materials: Pig's tenderloin, the pakchoi Condiment: Broad bean... Boiled meat slices

• The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 20 minutes

• The materials: Pig's tenderloin, the pakchoi
• Condiment: Broad bean paste, the end of the spring onions, the end of the ginger, the end of the garlic, chilli powder, the powder of Chinese prickly ash, pepper powder
• Boiled meat slices method:
• 1,Pig tenderloin slice, make, pay a layer of thin starch for subsequent use
  2,Spring onions lower oil cauldron look through, fry perfume of offering the end such as garlic such as ginger, put broad bean paste arrange, fry one minute
  3,If there is much broad bean paste, needn't put the salt, put a spoon of sugar, boil with water
  4,Put pakchoies, blanch and pull the vegetables out for subsequent use skillfully
  5,Slip into the meat slices in the soup gently
  6,Quench meat slices and soup into the pakchoi after water rolls again, a spoon of chilli powder put, a spoon of Chinese prickly ash powder
  7,It is hot to boil the oil, boil and cool a bit, probably 70- 80 degrees, hot pepper and Chinese prickly ash quenched into in the dish
  8,And then spill the pepper powder, can have the desk
  
  
• Note:
• Pay attention to the principle crosscut cattle and sheep, cut pigs vertically, the pork should be cut slice along the lamination.