Ingredients

Main ingredients

Acanthopanax leaves

1 handful

Pork tenderloin

150 grams

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

Dark soy sauce

Appropriate amount

Cooking wine

A little

Pepper

A little

Starch

A little bit

Chives

A little bit

Steps

1. Pick the leaves of Acanthopanax. Remove roots and bad leaves. Blanch and remove.

2. Squeeze out the water. Make some cuts.

3. Cut the tenderloin into shreds.

4. Soak and rinse to remove water.

5. Add cooking wine, pepper, a little salt, dark soy sauce and a little dry starch, mix well and marinate for ten minutes.

6. Heat the oil in the pan.

7. Add shredded pork and stir-fry until fragrant.

8. Break up the leaves and put them in, add a little green onion and salt and stir-fry evenly before serving.