1, pork tenderloin 300g, 3 eggs, minced onion and ginger 5g, cooking wine 15g, salt 5g, monosodium glutamate 5g, flour 35g, sesame oil 80g, chive foam 15g.

2. Wash the pork tenderloin, remove the fascia, cut it into large pieces with a length of 65,438+00 cm and a width of 7 cm with a knife, put it into a porcelain basin, add chopped green onion, cooking wine, sesame oil 65,438+00 g, salt and monosodium glutamate, mix well, marinate for 5 minutes, and then pour in egg mixture and mix well.

3. Heat the wok, add a little sesame oil, arrange the tenderloin slices neatly in the wok, then fry for one minute on low heat, turn over and fry for another minute, pour into the colander and control the oil.

4. Heat the wok and put sesame oil. When it's 50% hot, add onion and ginger to stir fry, that is, add eggs, monosodium glutamate, salt and cooking wine, add fried tenderloin, simmer for 2 minutes on low heat, and add chives.