Prepare food in advance: 1 garlic stand, 2 potatoes, 2g pork tenderloin, 2 green onions and 1 piece of ginger. Food ingredients: 2 spoons of bean paste, small spoons of soy sauce, 13 spices, 1 spoon and a half, 1 spoon of cassava starch, 1 spoon of rice wine, appropriate vegetable oil and appropriate cold water. The garlic table is selected, cleaned and cut off about .5cm of firewood at the root, and the rest is cut into small sections of about 3cm. The green onions are cut into strips, and the ginger is peeled and shredded for later use. After cleaning, peeling and dicing, the potatoes are cut into thin strips. The total width of the potato strips should be the same as that of the garlic table. Soak them in cold water for 1 to 15 minutes, wash off the cassava starch in the potato strips by hand, remove and drain. (Potato chips with cassava starch removed are not easy to be stained when fried, and the total width should be the same as that of garlic table, so it is convenient to fry shredded pork with garlic moss and potatoes at the same time.) There are two skills before cooking, and shredded pork is fragrant and delicious.

Rinse pork tenderloin pork shreds, squeeze the shredded pork into a bowl, add 1 spoon of rice wine and 1 spoon of cassava starch, stir in one direction until the shredded pork is desized, and marinate for 1 minutes to remove fishy smell. (Plus, shredded pork with tapioca starch tastes silky and not dry.) Add 2 spoons of vegetable oil to the wok, add 2 spoons of bean paste to stir-fry until the flavor is fragrant, stir-fry the chili oil, then pour 2min the marinated shredded pork, stir, turn red and stir-fry for 2 minutes until the shredded pork fades. Stir-frying with strong fire can immediately preserve the moisture of shredded pork, which will become more and more tender. There are two skills before frying shredded pork with garlic moss and potatoes. Shredded pork is fragrant and delicious. Then pour garlic and potato chips into the pot, stir-fry with strong fire again, add a small spoon of light soy sauce, a spoonful of half-thirteen spices to color the seasoning, mix well, add a small bowl of cold water, stir-fry in red for 2 minutes and stir-fry the sugar color. (You don't need to add cold water when you like to eat garlic moss.) Finally, put in scallions and ginger slices, stir-fry for 1min until the scallions become soft and taste, turn off the fire and put them on a plate.