Tools/ingredients: pork tenderloin 260g, bamboo shoots of Arhat 1 50g, water-borne fungus 50g, pickled sea pepper 50g, egg white 1 piece, starch 1 5g, onion1root, ginger1piece, etc.

1, prepare the ingredients.

2, tenderloin, Luohan bamboo shoots, water-borne fungus shredded for use.

3. Chop the sea pepper and drain the juice. Chop ginger and garlic, and cut onion into chopped green onion for later use.

4. Put the shredded pork tenderloin into a container, add chicken essence seasoning (three fresh) and stir evenly to form a bottom flavor, then add egg white and starch, continue to stir evenly and shape, and pour a little edible oil into the shredded pork tenderloin and seal it.

5. Boil shredded bamboo shoots and shredded agaric in water 1 min, drain and remove for later use.

6. Take another pot, add a proper amount of cooking oil, heat the oil to 150 degrees, and add pork tenderloin.

7. Stir-fry until the pork tenderloin becomes discolored, then turn to low heat and add the pickled sea pepper.

8, stir fry well, stir fry ginger and garlic evenly.

9. Mix fish sauce: add 30g of extra-grade fresh soy sauce, chicken essence seasoning, yellow wine, fragrant rice vinegar, white sugar and water starch to the bowl, and stir the salt evenly. Then pour it into the pot.

10. Finally, add shredded bamboo shoots and shredded auricularia.

1 1, stir well, then sprinkle with shallots and chopped green onion.