Food Name: Oily Meat Cuisine: Beijing Cuisine: Stir-fry: light dish: hot dish: raw materials: pork tenderloin 350g, winter bamboo shoots and cucumbers 50g each, egg white 1, chopped green onion, ginger rice and garlic slices 5g each, cooking wine10g, and refined salt 3g. Make 1, slice winter bamboo shoots and cucumbers. Slice tenderloin. 2. Mix the sliced tenderloin with 1g refined salt, 20g egg white and wet starch, then cook it in 40% hot oil and pour it into a colander. 3. Leave 20g of oil in the pot, add onion, ginger and garlic, add bamboo shoots and cucumber slices, and stir fry slightly. 4. Add chicken slices, cook the juice with the remaining seasonings, and turn it over to serve. Featured pork slices are tender and delicious. Operation tips: The sliced meat should be even and thin. When lubricating oil, use chopsticks to disperse quickly to avoid adhesion, and the fire should not be too big.