Ingredients

Main Ingredients

Pork Tenderloin 250 grams of bamboo shoots 150 grams

Supplementary Ingredients Black Fungus 50 grams of egg whites 1

Seasonings Salt 2 grams of soy sauce 15 grams of monosodium glutamate 1 gram of green onions ginger 10 grams of garlic 1 clove of dried chili 5 grams of sesame oil 5 grams of water starch 5 grams of wine 10 grams of corn flour 5 grams of vegetable oil 500 grams

Methods

1. Practice

1. Pork loin shredded, put 30 grams of water, egg white, wine, salt 0.5 grams, wet cornstarch and mix well.

2. bamboo shoots shredded, put into a pot of boiling water blanching, water control for use (I use the Yunnan dry bamboo shoots, first pressure cooker pressure for 20 minutes and then washed and shredded, add a star anise, brown sugar and soy sauce into the hot frying pan in advance of the simmering ready to use).

3. pot on the fire into the vegetable oil to 50 percent heat, the shredded meat into the pot, when the meat turns white, immediately pour into a colander to drain the oil.

4. Soy sauce, water, salt, water starch, monosodium glutamate into the sauce.

5. In the original pot of oil, put ginger, garlic, dried chili, bamboo shoots and fungus slightly stir-fried, poured into the shredded meat, sauce stir fry a few times, drizzled with sesame oil to plate, sprinkled with green onions into.