Main ingredients: tenderloin, Pleurotus ostreatus and garlic sprout.

1. Tear the leaves of Pleurotus ostreatus into small flowers, rinse them, and soak them in salt water for more than 10 minutes, so that they are cleaner and can be released after eating. 10 minutes later, gently remove the water from Pleurotus ostreatus and put it on a plate for later use.

2. Prepare garlic sprouts and minced garlic, slice pork tenderloin, and marinate with cooking wine, soy sauce, salt and starch for 15 minutes. Starch must be put to lock the moisture in the meat.

3. When the oil temperature is 60% hot, stir-fry the sliced meat until it becomes discolored. The oil temperature should not be too high or too low, so that the fried meat slices are fragrant and tender.

4. Saute the minced garlic in the bottom oil left in the pot, stir fry the Pleurotus ostreatus, and season with oyster sauce and salt, so that the Pleurotus ostreatus will be more delicious. Stir-fry Pleurotus ostreatus until it is completely soft, then put the meat slices in and stir-fry together, just sprinkle a little sugar, which will not only refresh the taste, but also make the taste more integrated.

5. When the Pleurotus ostreatus is fried until the water is about to dry up, put the garlic seedlings to add fragrance, stir fry evenly and you can go out of the pot. Sprinkle a little sesame oil before cooking, and it will be more delicious.

Tip: This dish has no soul without garlic sprouts, so be sure to put it at the end. Never add water when frying Pleurotus ostreatus. Pleurotus ostreatus will fry a lot of water, and it will slowly dry up after frying for a while.