Cut the pork tenderloin in half, cut off the white roots and wash it for later use. Heat the ginger/salt/onion in the wok, stir-fry the pork tenderloin slightly, dip it in white wine, add boiling water, remove the pork tenderloin, rinse it, and cut it into thin slices with a knife. Add Alpinia officinarum powder, salt, monosodium glutamate powder and sesame oil, and wrap it in tin foil for later use. Stir-fry the wok with coarse salt, bury the wrapped pork tenderloin in salt, heat it with low fire for 20 minutes, take it out, pat the surface with coarse salt, put it on a plate, and tear off the tin foil. It is delicious.