1. Soak dried daylily and dried auricularia in warm water, wash and drain for later use. Garlic seedlings (garlic seedlings) are cut into 3 cm long pieces. Slice tomatoes. Pleurotus ostreatus is torn into thin strips by hand. Chop the coriander.

Cut pork tenderloin into 3mm thick slices, add 1 tablespoon (15ml) water starch and egg white, and grasp evenly by hand.

2. Heat the oil in the pot with medium heat. When the oil temperature is slightly hot, put the pork tenderloin into warm oil and slide it. First, gently dial it with chopsticks, and then immediately remove and drain the oil.

3. Leave a little base oil in the pot. After heating in medium heat, add garlic sprouts, Pleurotus eryngii and tomato slices, stir fry and add salt.

4. Add broth (or water) to the pot, change the fire to cook the soup, and then add green beans, soaked daylily, soaked fungus and oily tenderloin slices respectively.

5. When the soup is boiled again, thicken it with the remaining water starch 1 spoon (15ml). Add white pepper, balsamic vinegar and chicken essence. Sprinkle chopped coriander before serving.