Slice ginger and scallion, and spare star anise and fragrant leaves.

Cut the tenderloin into small pieces

Put the above materials into a pressure cooker, add appropriate amount of water and cooking wine, and open the fire for about 10 minutes.

Burn it, take it out and cool it.

Then put it in a blender and mix it up for 3 or 4 seconds, otherwise it will become broken slag.

Prepare soy sauce, salt, sugar, spiced powder and curry powder.

Grease the bottom of the pan with a kitchen towel.

Pour the minced pork into the pot and stir-fry with low heat. Keep stirring! Anti-sticking pan

Then pour in salt, soy sauce, spiced powder and curry powder in turn, and finally put in sugar (each seasoning should be mixed well before pouring in the next one, and more sugar is needed. I have used about 135g sugar for two tenderloins here, but I should add it according to my personal taste. Spiced powder, curry powder and sugar will smell like meat if you put less).

Stir-fry until it is almost dry, then take it out of the pan and cool it, then can it and put it in the refrigerator for refrigeration.

Done ~