1, raw materials: spinach stalks 200g, tenderloin 100g, half a piece of tofu, a little garlic slices. Seasoning: cooking wine 1 tsp, corn starch 1 tsp, pepper 1/4 tsp, soy sauce 1/2 tsp.

2. Shred tenderloin, add all seasonings and marinate for 5 minutes; Wash the vegetable stems and cut them into long sections; Crushing fermented bean curd;

3. Stir-fry shredded pork in hot oil in the pot and take it out;

4. Stir-fry the garlic slices with the remaining oil in the pot and stir-fry the vegetable stems for half a minute;

5. Pour in fermented bean curd and shredded pork and stir fry 1 min.