1. Wash the tenderloin and remove the fascia.
2. Cut the tenderloin into thin slices and wash with water, then dry the water, add cooking wine, salt, egg white, wet starch, grab and mix with your hands, add a spoon of oil, then cover with plastic wrap and put it in the refrigerator for 30 minutes.
3. Wash the coriander stalks (cilantro stalks), cut into 2.5 cm long pieces, shred green onion and ginger, add clear soup, salt, vinegar, pepper, and cooking wine to a bowl to make a clear juice.
4. Place a frying spoon on a high heat, add oil, and cook until three or four are ripe, then add the pulped tenderloin slices and stir fry quickly.
5. Pour in the sauce and stir fry evenly.
6. Add the coriander stalks (coriander stalks) quickly and stir fry a few times.
7. Drizzle with sesame oil.
8. Put it out of the pot and sprinkle some coriander leaves on it, OK!
Tips:1. The cut meat slices (also cut into shredded meat) can be washed with water several times to make the meat slices white.
2. It is best to use coriander stems (cilantro stems), coriander leaves can be used as other garnishes.
