1. Cut the pork tenderloin into a bowl, add 2 teaspoons of cornstarch, 1 tablespoon of cooking wine, and a pinch of salt to mix well. Add a few drops of peanut oil and mix well again. Marinate for more than ten minutes.
2. In the oil pan, 70% hot, put the marinated pork shreds in, quickly fry, when the meat turns white, you can serve it for later use.
3. Wash the chayote, shred, and set aside.
4. Soak the dried fungus in warm water, add a little flour to clean, shred, and set aside.
5. Half a carrot (the small one), wash, peel, shred, and set aside.
6. Chop the green onion, ginger and garlic; cut the coriander into sections.
7. Prepare a small bowl, put a little dark soy sauce (optional), 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 2 tablespoons of sugar, 1 teaspoon of chicken essence, appropriate amount of pepper, half a small bowl of cold water, and adjust to sweet and sour sauce spare.
8. In another oil pan, heat 50%, sauté chopped green onion, ginger, garlic, and pour 1 tablespoon of chopped pepper (you can also add 1 tablespoon if you have bean paste).
9. Stir-fry on low heat to create a fragrance, pour in the shredded fungus and stir well.
10. Pour in shredded carrots and stir well.
11. Pour shredded chayote and stir well.
12. Pour in the fried pork tenderloin and stir well.
13. Add cornstarch to the sweet and sour sauce, mix thoroughly, pour into the pot, and stir fry quickly.
14. Pour in the coriander section, add an appropriate amount of salt, and wait until the soup thickens, then serve.
Tips:You can add a few drops of sesame oil just before it comes out of the pot (I didn't add it because my daughter doesn't like the smell of sesame oil).
