Tenderloin 300g winter bamboo shoots 150g fungus 7 chopped peppers 1 tablespoon Pixian red oil watercress 1 tablespoon minced ginger 1 tablespoon minced garlic 1 tablespoon minced shallot 1 tablespoon egg white 1 tablespoon dark soy sauce 1.5 tablespoons sesame oil tablespoons of water, two tablespoons of starch, one teaspoon of sugar, one teaspoon of salt, half a teaspoon of MSG, half a teaspoon of MSG. 1. Marinate pork tenderloin with egg white and half a teaspoon of dark soy sauce. 2 bamboo shoots and fungus, cut into shreds. @美世天下 MeiShiChina.Com 3 minced ginger, minced garlic, chopped pepper, Pixian bean paste. 4 Mix one spoonful of dark soy sauce, one spoonful of light soy sauce, one spoonful of water starch, sugar and chopped green onion. 5 Marinate the tenderloin shreds for ten minutes, remove from the hot oil and set aside. 6 Add a little oil and fry the four ingredients in picture 3 over low heat. After a minute or so, it will be completely blended and the oil will turn red as well. 7 Add the tenderloin and stir-fry evenly. @ delicious world MeiShiChina.Com 8. Add shredded fungus and bamboo shoots, stir-fry, and change the heat to medium-high. 9 Pour the sauce in picture 4 and turn over high heat. At this time, add sesame oil and MSG. If the taste is strong, add salt. If you think it is just right, leave it out. Stir evenly. Tips: Steps 8 and 9 must be stir-fried over high heat quickly to ensure tender meat and clear soup.