Pork tenderloin

Proper amount of dried bean curd

Celery right amount

condiment

5 grams of salt

3 grams of soy sauce

2 grams of monosodium glutamate

5 grams of ginger

3 grams of pepper

5 grams of cooking wine

Thick bean paste

Proper amount

oil mixture

Proper amount

rap oil

Proper amount

1. Slice tenderloin, shred dried tofu, shred celery, and cut ginger into fine powder the size of rice grains.

2. Add appropriate amount of kudzu root powder, water, soy sauce and a small amount of cooking wine, salt, monosodium glutamate and Jiang Mo into the shredded pork, then add appropriate amount of blending oil (to ensure that the shredded pork does not stick to hands) and let it stand 15 to 20 minutes.

3. Heat the rapeseed oil to 60% heat in the pot, add a little bean paste, stir-fry, add shredded pork and stir-fry quickly, and serve immediately after discoloration.

4. After the pan is cleaned, pour in rapeseed oil and heat it to 80%. Add dried bean curd, stir-fry until light golden brown, add shredded celery, stir-fry for 10 second, and add appropriate amount of salt to stir well.

5. Finally, pour in shredded pork and stir fry in the pan.