1. Material: 350g pork tenderloin, 2 peppers, carrots 1 root. Accessories: oil, salt, 3 tbsp cooking wine, chopped green onion, garlic slices, shredded ginger, soy sauce 1 tbsp.

2. Cut chopped green onion, garlic slices and shredded ginger and put them in a container for later use. Then wash the fresh pork tenderloin and plate it for later use.

3. Cut the pork tenderloin in half to remove the waist flavor in the middle (after the pork tenderloin is cut in half, there is a film on the outermost side, and the film is lifted and turned inward, which is easy to take out the waist flavor).

4. Slice the cut pork tenderloin obliquely, and carry out the spike flower knife.

5. Then change the knife into a strip with a width of 2 cm and a length of 4 cm, add soy sauce and mix well for later use.

6. Slice the peppers and carrots into a dish (carrots are best cut into diamonds, which are beautiful and easy to make).

7. Boil the water when the kidney flower is tasty.

8. After the water is boiled, put the cut kidney flower into the boiling water and skim off the blood foam in the water. Individuals will put cooking wine in boiling water to easily remove the smell of coquettish, and then take it out after waiting for the waist roll.

9. After the oil is hot, add onions, ginger, garlic, etc. Stir-fry

10, saute shallots and ginger, add chopped peppers and carrots, and stir-fry until half cooked.

1 1, then add the copied kidney flower, salted chicken essence and miso and stir fry.

12, just out of the pot.