1. Pack a bag with a peel and a piece of fresh pork tenderloin.
2. Wash carrots, cucumbers, peppers, and onions, one each and set aside,
3. Pull the skin out of the bag and soak in cold water.
4. Cut seasonal vegetables into even shreds and place them on the bottom of the plate.
5. Place the soaked skin-lifting dry water in the middle of the plate.
6. Fresh pork tenderloin removes the fascia.
7. Cut into even silk.
8. Put the shredded pork into a small basin, add salt, pepper, an egg white, and cornstarch to marinate for a while.
9. Cut shallots into flowers and garlic into slices.
10. Put the oil in the wok to heat up, add the shredded pork, add dried chili, chopped green onion, and garlic slices until fragrant. Into the dark soy sauce to add color and fragrance.
11. The fried shredded pork is placed on top of the peel.
12. Take a small bowl, add salt, monosodium glutamate, sugar, pepper, light soy sauce, aged vinegar, chili oil, chopped green onion, and minced garlic and stir well.
13. Pour the juice on top of the vegetables and it's ok.
14. Just stir evenly.
