1. Method 1:

Ingredients: Pork tenderloin, 200g garlic sprouts (garlic sprouts) 100g, 200g lotus root, 100g oyster mushroom, 1 tomato (about 150g), green beans, a little ( About 50g), a little dried daylily (about 15g), a little dried fungus (about 15g), 2 coriander, 1 egg white, 2 tablespoons of water starch (30ml), 2 teaspoons of white pepper (10g), 1 tablespoon of balsamic vinegar (15ml), 1 teaspoon of salt (5g), 1/2 teaspoon of chicken essence (3g), 200ml of oil (actual consumption 15ml), 1000-1200ml of stock (or water).

Seasoning: salt, soy sauce, pepper, balsamic vinegar, cooking wine, monosodium glutamate, sesame oil, onion, ginger.

Soak dried day lily and dried fungus thoroughly in warm water, wash and drain and set aside. Cut garlic sprouts (garlic sprouts) into 3cm long segments. Cut tomatoes into slices. Tear the oyster mushrooms into thin strips by hand. Chop the cilantro. Cut the pork tenderloin into 3mm thick slices, add 1 tablespoon of water starch (15ml) and egg white, and mix well with your hands.

Heat the oil in the wok over medium heat. When the oil is slightly hot, put the evenly grasped pork tenderloin into the warm oil and slide it gently with chopsticks, then take it out and drain immediately. Oil content.

Leave a little base oil in the wok, heat over medium heat, add garlic sprouts (garlic sprouts) segments, oyster mushroom strips and tomato slices, stir-fry, and add salt.

Add broth (or water) into the pot, turn to high heat and bring the soup to a boil, then add green beans, soaked day lily, soaked fungus and oil-smoothed tenderloin slices.

When the soup boils again, use 1 tablespoon (15ml) of the remaining water starch to thicken the gravy. Add white pepper, balsamic vinegar and chicken essence. Sprinkle with chopped coriander before serving.

2. Method 2:

Ingredients: 200g lean pork.

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of kidney beans, appropriate amount of black fungus, appropriate amount of winter bamboo shoots, appropriate amount of eggs, appropriate amount of starch, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of balsamic vinegar, appropriate amount of pepper, appropriate amount of sesame oil.

Prepare the ingredients.

Cut the lean meat into slices and sizing it with egg liquid and starch.

Soak the fungus until soft, wash, tear into small pieces, and slice the winter bamboo shoots.

Cut the kidney beans with a horizontal blade.

Grease the meat slices with warm oil, remove and set aside.

Stir-fry kidney beans until tender.

Add fungus and winter bamboo shoots, add stock and bring to a boil.

Add the meat slices, add salt, cooking wine, pepper, soy sauce, and balsamic vinegar and continue to boil.

Thicken the gravy with water starch, drizzle with sesame oil and serve.

3. Method 3:

Ingredients: 150 grams of pork slices, 150 grams of fresh yam, 2 tsp of wolfberry, 5 figs, 1 slice of ginger. Seasoning: half and half cooking wine and chicken essence. tsp, a little each of salt and white pepper.

Peel the yam and cut into cubes for later use.

Put the cooking wine into the pot, add water, ginger slices, yam, wolfberry and fig, and bring to a boil for 10 minutes.

Add the remaining seasonings and cook for 2 minutes, then add the meat slices until the meat slices are cooked through.