material

250g soybean sprouts, vermicelli 150g, tenderloin 100g, leek 100g, cornflour 1 spoon, salt 1 spoon, cooking wine 1 spoon, soy sauce/kloc.

working methods

1 Wash the bean sprouts, shred the tenderloin with 1/4 tsp salt, 1/4 tsp soy sauce, cooking wine and raw flour, and marinate for 10 minutes.

2 cooked vermicelli, remove and drain.

Heat oil in the pan, stir-fry shredded pork and serve.

4 Heat the oil in the pot again, add onion and ginger and stir-fry, then pour in bean sprouts and stir-fry.

5 Add vermicelli, add half a glass of water, pour all the remaining seasoning and stir well.

6 Cover and simmer 10 minutes until the soup thickens. Sprinkle shredded pork before cooking. Stir-fry leek 10 second immediately turn off the heat.