Ingredients: 200g pork tenderloin and 4 eggs.

Marinade: soy sauce 1 spoon, cooking wine 1 spoon, corn starch 1 spoon.

Sauce: 2 tablespoons light soy sauce, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, white vinegar 1 tablespoon, and appropriate amount of water.

Seasoning: a little water starch, 1 tablespoon sesame oil, and a proper amount of chopped green onion.

1. Slice the prepared tenderloin, then put it in a bowl, add 1 tbsp soy sauce, 1 tbsp cooking wine and 1 tbsp corn starch, grab it evenly, and marinate it for more than 15 minutes, so that the tenderloin is deodorized and tasty.

2. After the tenderloin is marinated, start seasoning and juicing. The seasoning juice includes 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of white vinegar, and appropriate amount of water. Pour all these into a bowl and stir well for later use.

3. Heat the oil from the pan, adjust it to medium heat when the oil temperature is 60%, add the marinated tenderloin slices, stir fry quickly until it changes color, and then take out the pan.

4. After the tenderloin slices are served, beat 4 eggs in a bowl and mix well, then re-start the pot to burn oil. When the oil is hot, pour half of the egg mixture into the pot.

5, while the egg liquid in the pot has not solidified, add the fried meat slices and chopped green onion.

6. Continue to pour the remaining egg liquid into the pot, and then turn it over after the egg liquid solidifies and sets.

7. After the egg is turned over, first pour the prepared juice into the pot, then shake the pot so that the juice covers every corner of the egg evenly.

8. Finally, before cooking, pour a little water starch, 1 spoon sesame oil and a proper amount of chopped green onion.