1. material: pork tenderloin 200g, fresh lily 160g, refined salt 1g, tomato sauce 50g, sugar 100g, fruit tea 100g, a little water and water starch 15g.

2. Wash tenderloin, cut into thin slices, add salt, cooking wine, egg white and water starch and mix well. Wash the fresh lily.

3. Heat the wok, pour the salad oil, add the meat slices when it is 60% hot, and remove and drain the oil when it is fried to light yellow; Heat the chafing dish, add the base oil, add the tomato sauce, stir-fry, add a little fruit tea, sugar and water, cook until saccharified, heat 50 grams of oil, pour in the lily and sliced meat, stir well, and serve.