Ingredients: 300g pork tenderloin; Eggs 1 piece; Coriander 1 tree; Half an onion.

Accessories: cumin amount; Proper amount of peanut oil; 8 grams of cooking wine; A little white sesame; 4 grams of salt; A little soy sauce; 5 grams of oyster sauce; A little starch.

The specific steps are as follows:

1. The meat chosen in this dish is pork tenderloin, which is characterized by tenderness and softness and is very chewy. Slice the pork tenderloin. Slice the pork along the texture of the meat. Put an egg white in the sliced meat, mix the oyster sauce and the seasoning oil evenly by hand, then sprinkle a handful of starch so that the starch is evenly wrapped on the meat, and set aside for curing 10 minute.

2. Cut half an onion into shreds for later use. When cutting the onion, it will irritate your eyes. Here's a little trick to teach you, dip it in water before cutting it, so it won't irritate your eyes.

3. Heat the wok first, then put peanut oil, that is, cool the oil in the wok. After the oil temperature rises, fry the meat slices first, pour all the meat slices into the wok, and stir fry until the meat slices change color, without adding any seasoning.

4. Hold the plate for later use.

5. Take another pot. When the oil is hot, put the onion in the pot and stir-fry until it smells fragrant. Because the onion is put, there is no need to cut the onion and ginger to stir-fry. Then pour in the fried meat slices and stir-fry them together. Add a little soy sauce and continue to stir-fry. Wait until the meat slices are basically cooked and stir-fry the cumin and white sesame seeds evenly.

6. Cut the parsley into sections, and finally add the parsley section and stir well. Season with salt and take out the pot.