1. Prepare a piece of pork tenderloin and leg meat, which can be sliced evenly. After cutting, marinate the sliced meat first, add 5g oyster sauce to the pot to freshen up, 5g cooking wine to remove fishy smell, 1 g pepper, 2g salt, 2g chicken powder, a little sugar to freshen up, 2g soy sauce to freshen up, grab well, and juice into the sliced meat.

2. Beat in an egg white and mix well. Egg whites can make sliced meat more tender. Grab a little starch and let it evenly wrap on the meat slices. Starch can lock the moisture in the meat slices and keep the fresh and tender taste. Finally, pour a little vegetable oil and continue to stir evenly. Pickling 10 minute. Vegetable oil can avoid sticking together when cooking meat slices.

3. Wash the tomatoes, cut them with a cross knife and blanch them in hot water for 2 minutes. After blanching, uncover the skin and cut into diced tomatoes for later use. Garlic can be prepared more. After squashing, cut into minced garlic, green onion and chopped green onion, cut ginger into powder, wash coriander and cut into sections, and then prepare 200 grams of soybean sprouts. Wash with clear water and pick out the bean skin and rotten beans.

After all the materials are ready, we blanch the bean sprouts. Before blanching, add a little salt to the pot to taste, and then pour a little vegetable oil to prevent the nutrient loss of bean sprouts. After the water is boiled, pour the bean sprouts into the pot and blanch for about 1 minute. After the bean sprouts are broken, pour them out and rinse them quickly with clear water to prevent them from softening.

5. Cook the oil in the pot. When the oil is hot, add a little onion, ginger and garlic, turn on a small fire, and pour in the bean sprouts to control the moisture and stir well. Add 1 g salt, 1 g chicken powder, 5 g cooking wine, and remove fishy smell. After frying, put the bean sprouts on the bottom of the plate.

6. Burn the oil in the pot again. After the oil is hot, pour the remaining onion, ginger and garlic into the pot and stir-fry until fragrant. Pour in diced tomatoes and stir-fry for about 2 minutes, and stir-fry the red juice of tomatoes. After the tomatoes are fried soft, pour some water from the pot and add a little soy sauce to make the soup more ruddy.

7. Then turn to the fire to cook the soup, add 3 grams of salt, 2 grams of chicken powder, a little fresh sugar, 5 grams of aged vinegar, 5 grams of cooking wine and 2 grams of pepper, stir to melt the seasoning, and cook for 3 minutes, so that the nutrients in the tomato can be fully stewed, and the soup will be more ruddy and delicious. After 3 minutes, we will take out the cut tomatoes in the pot, slide the meat slices with tomato soup and cook until the meat slices are formed, and gently push them with a spoon to make them even.