Material preparation: tenderloin 100g, garlic moss 70g, carrot 70g, pickled fungus 40g, appropriate amount of oil, a little salt, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, appropriate amount of starch, a little egg white, a little onion ginger and tomato sauce 1 tablespoon.

1. Wash garlic seedlings and cut into sections. Carrots are shredded or brushed into filaments with tools. Soak the fungus and cut it into silk.

2. Cut the pork into small strips, then add soy sauce, starch and egg white and marinate for 5 minutes.

3, soy sauce 1 tablespoon, vinegar 3 tablespoons, sugar 4 tablespoons, a little starch and then mixed into sweet and sour juice for later use.

4, put oil in the pot, add marinated shredded pork and stir fry.

5. Add chopped green onion and Jiang Mo and stir-fry shredded pork.

6. Pour in chopped garlic, carrots and fungus, stir fry and pour in tomato sauce.

7. Pour the sweet and sour juice when it is almost ripe.

8, stir fry quickly, collect juice out of the pot.