First cut the tenderloin into pieces 5 cm long and 3 cm wide, put it in a bowl, season it with salt and wine, and mix well with water and bean flour. Wash the green garlic and Chinese cabbage, and cut them into 6.5 cm long segments and pieces respectively.

Boil in a pot, put oil in it, heat it, dry Chili and Zanthoxylum bungeanum, stir-fry until brown, add green garlic and cabbage, stir-fry until raw, and put it in a bowl.

Heat the pan again, add oil, add Pixian watercress, stir-fry until it turns red, add appropriate amount of soup, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, and turn off the fire. Then pour the sliced meat into a slightly open pot, gently break it up with chopsticks, and change to medium heat. After cooking, pour it into a dish bowl filled with ingredients and sprinkle with dried Chili noodles and garlic slices.

You can use this method to make beef, just change pork into beef.