Ingredients: 400g of moss, tenderloin100g.

Accessories: 2 cloves of garlic, 4 dried peppers, proper amount of salt, fresh soy sauce 15g, corn starch 7g, a small amount of thirteen spices powder, and cooking wine 10g.

Practice steps:

1. Remove the roots and leaves of the moss, put them in a basin, soak them in a little salt water and wash them.

2. Control the moisture of the washed moss and separate the stems from the leaves.

3, garlic slices, dried peppers cut into small pieces for use.

4. Pork tenderloin is shredded in a slightly frozen state.

5. Put the shredded pork into a bowl, add 1 spoon of fresh soy sauce and 1 spoon of cooking wine, and throw away thirteen spices powder and half a spoon of corn starch.

6. Stir well and marinate for 10 minute.

7. Heat a proper amount of oil in the pot (a little more than usual cooking) and add shredded pork.

8. Stir fry quickly until the shredded pork changes color.

9. Leave a proper amount of base oil in the pot and add garlic slices and dried peppers to taste.

10, running in cabbage stems.

1 1. Stir-fry the cabbage stems until they are 7 or 8 ripe.

12, then put the leaves of Chinese cabbage in a pot and fry them with the stems of Chinese cabbage.

13. Put the fried shredded pork into the collard greens, and continue to stir fry quickly.

14. Finally, add some salt and chicken essence and mix well.

15, pans and plates.