1) will wash the tenderloin, pick off the tendons, cut into 0.2 cm thick, 4 cm long, 2.5 cm wide slices; put in a bowl, add 12 grams of water starch, 5 grams of cooking wine, 1 gram of refined salt, mix well; pot of bar (dry, thick and not burnt) broken into pieces of about 6 cm in size; Shiitake mushrooms to remove the razor blade; asparagus cut into small slices of thin, standby.

2) the soup, salt 3 grams, sugar, vinegar, wine 6 grams; 25 grams of water starch, soy sauce, monosodium glutamate into a bowl into the gravy.

3) frying spoon sitting on a hot fire, put peanut oil 40 grams, under the meat slices fried; then under the ginger, onion, garlic, bamboo shoots, mushroom slices, pickled chili pepper slices fried a few times, cooking gravy, collected into a moderately thick gravy, served in a bowl.

4) oil spoon into the peanut oil, high heat until seven ways into the heat, pour into the pot, fry until floating and golden brown, fish out. Into the deeper bottom of the round plate, and add 20 grams of boiling oil, will be fried with the juice of the meat and pota together on the table, while the high temperature of the boiling oil that is quickly poured on the pota with the juice of the meat, so that it issued a "sizzle" sound, sprayed a strong sugar, vinegar flavor.