Steps:

1. Shred tenderloin, add salt, pepper and soy sauce, stir well, add shredded pork and stir-fry until it changes color, add oil and garlic and stir-fry.

Stir-fry shredded carrot until soft, stir-fry shredded auricularia and shredded green pepper a few times, and season with salt and soy sauce.

Stir the shredded pork evenly.

2. Cook quinoa until it germinates and take it out. Add 300 grams of corn flour and 290 grams of boiling water to the pot, blanch the corn flour, and add 3 grams of salt, quinoa and chopped shepherd's purse to the blanched dough.

Knead the dough for 20 minutes and divide it into 50g/ dough.

Rub the bottom of the ball, dig a hole with your thumb, and steam directly in the pot 13 minutes until cooked.

3. Boil a pot of water, add olive oil, sea salt and pasta, cook for 10 minutes, and take out the pasta.

Add oil to the small tomato pieces, stir-fry the meat sauce, stir-fry the pasta 1 min, and sprinkle with chopped celery and mint leaves.