Pork tenderloin 400g

300g of Chinese cabbage

Proper amount of oil

Proper amount of salt

Proper amount of sugar

Proper amount of cooking wine

Appropriate amount of starch

Appropriate amount of pepper

Appropriate amount of eggs

Onion amount

Ginger amount

Garlic right amount

Appropriate amount of chicken essence

Appropriate amount of Korean Chili sauce

Proper amount of soy sauce

Making time: 10-20 minutes

Number of people dining:

step

1

Prepare ingredients

2

Wash and chop onion, garlic and cooking wine for later use.

three

Wash pork tenderloin, remove tendons and skin, and cut into thin slices.

four

Put the sliced meat into a large bowl, add a little salt, cooking wine and egg white and mix well.

five

Spread the meat slices with starch evenly, and let them stand for 10 minutes to taste.

six

Tear the cabbage leaves into large pieces by hand, and slice the cabbage for later use.

seven

Heat the oil in the pan, add the pepper and stir-fry until fragrant.

eight

Remove the peppers and stir-fry the cabbage.

nine

When the cabbage is weak, stir-fry the cabbage leaves.

10

Stir-fry until the cabbage leaves are 8 minutes cooked, and put them in a large bowl for later use.

1 1

Add water to the pot and bring to a boil. Add Jiang Mo, Chili, Korean Chili sauce, June fresh soy sauce, salt, sugar, chicken essence and other seasonings and bring to a boil.

12

Add the marinated meat slices, slide them open, and cook them over high heat until they turn white.

13

Pour the cooked meat slices into a large bowl filled with cabbage and sprinkle with pepper.

14

Heat oil in the pan and pour it on the sliced meat.

15

Sprinkle minced garlic and chopped green onion.