tenderloin 3g of winter bamboo shoots 15g of fungus 7 chopped peppers 1 tablespoon Pixian red bean paste 1 tablespoon Jiang Mo 1 tablespoon minced garlic 1 tablespoon minced shallot 1 tablespoon egg white 1 tablespoon soy sauce 1.5 tablespoon sesame oil 1 tablespoon water starch 2 tablespoons sugar 1 teaspoon salt 1 teaspoon monosodium glutamate 1 teaspoon pork tenderloin, pickled with egg white and 1 teaspoon soy sauce. 2 bamboo shoots and fungus are shredded. @ Gourmet World MeiShiChina.Com 3 Jiang Mo minced garlic, chopped pepper, Pixian bean paste. 4 a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of water starch, sugar, and chopped shallots. 5 marinate the tenderloin for ten minutes, and slide the hot oil out of the hot pot for later use. 6 a little base oil, stir-fry the four ingredients in Figure 3 on low heat. About a minute, it is better to completely blend and the oil turns red. 7. Add the tenderloin and stir well. @ Gourmet World MeiShiChina.Com 8 shredded bamboo shoots with fungus, add stir fry, and change the fire to medium fire. Pour the juice in Figure 4, and the fire will quickly turn over. At this time, add sesame oil and monosodium glutamate. If the taste is heavy, add salt. If it feels right, don't put it. Just turn it over. Tips Steps 8 and 9 must be quickly fried in a big fire to ensure that the meat is tender and the soup is neat.