Boiled pork slices in water

1. 200g lean pork, 1 piece of bean skin, 150g golden needle mushroom, 200g mung bean sprouts, 2 millet peppers, 1 green pepper, 50g hot pot seasoning for Hai Di Lao, an appropriate amount of chopped green onion and ginger, 3 dried chili peppers, 1 small handful of chili peppers, and an appropriate amount of Sichuan pepper powder.

2. Process the ingredients first; Wash the golden needle mushroom and cut off the old roots for later use. Roll the bean skin into rolls and shred it for later use. Cut the millet pepper and green peppercorns into small circles, and cut some chopped scallions and ginger for later use.

3. Cut off the heads and tails of mung bean sprouts, wash and set aside.

4. Now handle lean meat, slice lean meat, and don't cut it too thin. Place the cut lean meat on a cutting board, dip it in a layer of corn starch, and use a rolling pin to beat until the meat slices become thinner until they reach the desired thickness. Beat all the meat slices one by one. The beaten meat slices are coated with starch and will become particularly tender and smooth when cooked. The taste of the regular meat slices is completely different. Friends who like it can try this method.

5. Put the processed golden needle mushrooms and bean sprouts into boiling water, blanch them, and remove to control the moisture. Vegetables are fried or boiled in advance, so that the soup of boiled meat slices will not collapse and have no taste. Never boil vegetables in the boiled soup and then pull out the boiled meat slices, so that the delicious taste will be absorbed by the vegetables and the soup will be faint.

6. Put the sliced tofu slices into boiling water and cook for three to two minutes. Remove and set aside. Boiling the tofu skin three or two minutes in advance will make it softer and can also remove some of the bean odor.

7. Blanched golden needle mushrooms and bean sprouts, control the moisture and spread them at the bottom of the soup bowl.

8. Add base oil to the pot, stir fry scallions, ginger slices, dried chili peppers, and sesame peppers over low heat until fragrant, and add the prepared hot pot base.

9. After the hot pot base is melted, add high soup (or water), add white pepper and chicken powder, stir a few times, mix well, and bring to a boil over high heat for a few minutes.

10. After boiling out the aroma, remove any residue.

11. Put in blanched bean curd and cook for a few minutes.

12. Then put the processed meat slices into the pot one by one, boil them again, and the meat slices will change color (about one or two minutes).

13. Pour the sliced meat, bean skin, and broth into a soup bowl lined with bean sprouts and golden needle mushrooms. Sprinkle with chopped millet pepper and Sichuan pepper powder. If you like spicy food, you can add another teaspoon of chili powder.

14. Burn some hot oil and pour it over the millet pepper and Sichuan pepper powder while it's hot. With the sound of "sizzling", the spicy aroma fills the room with fragrance~~~

15. The soup is bright red, spicy, and has a strong taste. Friends who like it should give it a try~~