1. Put starch (5g) into a bowl, and add appropriate amount of water to make wet starch (10g) for later use;

2. Wash pork tenderloin, slice it, then shred it and put it in a bowl. Add egg white, wet starch and refined salt and mix well.

3. Wash and shred onions;

4. Wash the green garlic and cut it into sections;

5. Cut the winter bamboo shoots into filaments;

6. Put 50 grams of yellow rice wine, clear soup, refined salt and wet starch into a bowl and beat them into thick juice;

7. When peanut oil is put into a wok and burned to 50% heat, add shredded pork and cut it with chopsticks, and pour it into a colander to drain the oil;

8. Leave 40 grams of oil in the pot, stir-fry the shredded onion, then add shredded bamboo shoots, green garlic and shredded pork, pour in the right amount of sauce, turn it over a few times, add monosodium glutamate and pour sesame oil out of the pot.