Materials:

Pork tenderloin, 200g garlic cloves (garlic shoots) 100g, flat mushrooms 100g, 1 tomato (about 150g), green beans, a little (about 50g), dried cauliflower a little (about 15g), dry fungus a little (about 15g), cilantro, 2, egg white, 2 tablespoons of water starch (30ml), 2 teaspoons of white pepper, 1 tablespoon of salt (5g), 1/2 teaspoon of chicken essence (3g), 200ml of oil, 1 tablespoon of chicken vinegar, 2 tablespoons of chicken stock (3g). 2 teaspoons (10g) white pepper powder, 1 tablespoon (15ml) balsamic vinegar, 1 teaspoon (5g) salt, 1/2 teaspoon (3g) chicken broth, 200ml oil (15ml), 1000-1200ml stock (or water)

How to make it:

Step 1: Soak dried cauliflower and fungus well in lukewarm water, wash and drain. Drain and set aside. Cut the garlic scapes 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.