(1) pork tenderloin cut into 5 cm long, width, thickness of 0.3 cm each of the silk, with fine salt, tender meat powder, thick water starch, oil 2 grams of sizing grasp. Red bell pepper cut into thin julienne, green onion cut into sections.

(2) pot on high heat, add water, boil and pour into the yellow cauliflower, scalded to the raw after fishing, drained.

(3) pot on high heat, add vegetable oil, boil to 40% heat into the shredded pork, slip into a leaky spoon to drain the oil.

(4) pot to stay in the bottom of the oil, into the red pepper stir-fried, and then into the yellow cauliflower, salt, oyster sauce stir-fried to taste, into the shredded meat, thickening with starch, sprinkled with green onion, tossed evenly, out of the pot to plate.