1. The pork loin slices are rubbed with cornstarch to remove the smell, then rinsed, and then marinated with cooking wine and ginger for 15 minutes.
2. Codonopsis, red dates, astragalus, angelica, water, put in a pot on low heat for 30 minutes
3. Heat oil in a wok, sauté ginger slices until fragrant
4. Stir-fry the pork loin until the color changes, add the rice wine
5. Pour into the red jujube Codonopsis and Beiqi soup and cook for ten minutes
6. Add medlar and salt to taste
7. Soup sweet and tender
