Pork tenderloin, 200g garlic cloves (garlic shoots) 100g, 100g mushrooms, 1 tomato (about 150g), green beans, a little (about 50g), a little (about 15g) dried cauliflower, a little (about 15g) dried fungus, 2 cilantro, 1 egg white, 2 tablespoons of 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), 1 tablespoon of oil (actual consumption 15ml). 15ml), 1 teaspoon (5g) salt, 1/2 teaspoon (3g) chicken broth, 200ml oil (15ml), 1000-1200ml stock (or water)

Seasoning

Salt, soy sauce, pepper, balsamic vinegar, cooking wine, monosodium glutamate (MSG), sesame oil, green onion, ginger

Method of preparation

To make the dish Step 1: Soak dried cauliflower and dried fungus well in warm water, rinse and drain well. Cut garlic cloves into 3cm long pieces. Cut tomatoes into slices. Tear the mushrooms into thin strips. Chop cilantro. Cut pork tenderloin into 3mm thick slices. Add 1 tablespoon (15ml) of cornstarch and egg white.

Step 2: Heat the oil in a wok over medium heat. When the oil is slightly hot, slide the pork tenderloin into the warm oil, flicking it with chopsticks, then immediately remove it from the pan to drain.

Step 3: Heat a little oil in a wok over medium heat and stir-fry the garlic cloves, mushrooms and tomatoes, seasoning with salt.

Step 4: Add broth (or water) to the pot and bring the soup to a boil over medium-high heat, then add green beans, soaked cauliflower, soaked fungus, and sliced pork loin in oil.

Step 5: When the soup comes to a boil again, thicken the sauce with 1 tablespoon (15 ml) of the remaining water starch. Season with white pepper, balsamic vinegar and chicken essence. Sprinkle with chopped parsley before serving.