1. Cut chopped green onion, garlic slices and shredded ginger and put them in a container for later use.

2. Then wash the fresh pork tenderloin and put it on a plate for later use.

3. Cut the pork tenderloin in half, and remove the waist flavor in the middle (after the pork tenderloin is cut in half, there is a film on the outermost layer, and it is easy to bring out the waist flavor by lifting the film and turning it inward).

4. Slice the pork loin obliquely, and carry out the wheat ear flower knife.

5. Then change the knife into a strip with a width of 2 cm and a length of 4 cm, and add soy sauce to taste and mix well for later use.

6. Slice peppers and carrots (carrots are best cut into diamonds, which are beautiful and easy to cook).

7. Boil the water when the kidney flower is tasty.

8. After the water is boiled, put the cut kidney flower into the boiling water and skim off the blood foam in the water. Individuals will put cooking wine in boiling water to easily remove the smell of coquettish, and take out the waist flower after rolling back.

9. After the oil is hot, add onions, ginger, garlic, etc. Stir-fry

10. Saute onion and ginger, add chopped pepper and carrot, and stir-fry until half cooked.

1 1. Then add the copied kidney flower, salted chicken essence and miso and stir fry.

12. Take it out.