Preparation materials of tenderloin ivory dish: main ingredients: winter bamboo shoots 100g, pork tenderloin 150g, ivory dish 100g. Accessories: egg 60g. Seasoning: 3g onion, 2g ginger, 5g soy sauce, 40g sugar, 20g vinegar, 3g yellow wine, 5g sesame oil and 5g starch (pea). Winter bamboo shoots are cut into strips 2.5 cm long and 0.4 cm thick. Wrap tenderloin slices on winter bamboo shoots and put them in a dish coated with sesame oil. 2. Heat the wok, scoop in cooked lard and heat it to 40% to 50%, add green ivory tenderloin, fry it with low fire until it becomes discolored, remove and drain the oil, leave a little oil in the wok, add minced onion and ginger, stir fry until fragrant, add Shaoxing wine, sugar and a little soup, thicken it with 5g starch (2g starch and 2g water respectively), add ivory tenderloin and mix well.