Slice 1 lb of pork tenderloin.
Marinate Pork Slices with: Salt: 1/4 tsp Cooking wine: 3 tsp Soy Sauce: 1 tsp Sugar: 1/4 tsp Water: 4 tsp
Add Starch mixture to pork slices: Corn starch 1 tbsp + 1 Egg White
Mix pork well and set aside. Slice lettuce and celery. Take out beansprouts.
Slice green onion (4 stalks), ginger (1 piece) and garlic (4-5 cloves)
Prepare Knife Edge Peppers (刀口辣椒）Roast Chillies and Sichuan Peppercorn on a hot pan (no oil) until slightly change color. Put them on a chopping board and chop chillies and peppercorn. You can also use a blender or food processor to make them kind of powder like.
Stir fry veggies with 1/4 tsp of salt and 2 tbsp of cooking wine. Lay veggies at the bottom of the serving bowl.
Water Boil Pork Main Part Add 1 tbsp of oil to hot pan, Add 2 tbsp of Doubanjiang, Add ginger and garlic slices and stir fry. Add 4 tbsp of cooking wine, stir fry until sauce become like a red paste. Add 2.5 cups of water to the pot, let it boil. Add green onion to soup. Gently add marinated pork slices to the soup, let it boil for about 1.5 - 2 minutes or until meat is cooked. Add 3 tbsp of potato starch and 6 tbsp of water to a bowl and mixed them to make starch water. Use a spoon to evenly add starch water to the soup. The starch water will thicken the soup and give a shiny finish to the meat slices.
Use a spoon to scoop the soup to the serving bowl, covering the stir fried veggies.
Add knife edge peppers (roasted dry chillies and peppercorn) to the top of the soup.
Heat oil in a pan until almost boiling, pour oil on top of the chillies.
