Raw materials: 250g of tenderloin, 250g of cooked pork belly, 50g of pickled cabbage 1 bag, 50g of water-borne fungus, 0g of shredded pickled pepper10g, and appropriate amounts of ginger slices, onion slices, bean paste, refined salt, cooking wine, monosodium glutamate, white sugar, dried starch, fresh soup and salad oil.

Method:

1. Slice the tenderloin into thick slices, put it into a pot, add refined salt, monosodium glutamate and pepper, mix well, marinate for about 10 minute, then soak the dried starch evenly, put it on a vegetable pier, pound it into thin slices, and then cut it into small pieces for later use; The cooked pork belly is cut into slices with a length of 5cm and a width of 3cm; Shred sauerkraut, and then cook it in a pot with water-borne fungus.

2. Clean the pan, heat it with salad oil, stir-fry ginger slices and shallots, then add shredded pickled peppers and bean paste and stir-fry, add sauerkraut, auricularia auricula and pork belly, stir-fry, add cooking wine, add fresh soup, stew for about 5 minutes, then add tenderloin slices and stir-fry with monosodium glutamate.

Features: salty, fresh and sour, and the meat slices are smooth and tender.