2. Peel the bergamot, remove the core, shred, mix with salt and marinate to squeeze out water (water for later use);

3. Shred tenderloin, add soy sauce, salt, pepper and water for 20 minutes, then add some starch and mix well;

4, wok hot pot cold oil, cut the shredded pork, add garlic foam, stir fry until cooked, add bergamot silk and stir fry a few times. If it is dry during frying, you can add some water squeezed by bergamot and add some sugar and salt to the pot.