1. Pork tenderloin, shredded, put in a small bowl, add 2 tablespoons of starch, 2 tablespoons of cooking wine, a little salt, and marinate for more than 20 minutes.
2. Chop the green onion, ginger, and garlic separately; soak the fungus in warm water, wash, and cut into fine strips; wash the coriander, cut into small pieces, and set aside.
3. Take a small bowl, put 1 tsp of dark soy sauce, 1-2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 2-3 spoons of sugar, a little pepper, appropriate amount of monosodium glutamate, 4 tablespoons of cold boiled water (or bone broth), and make seasoning juice.
4. Take two spoons of chopped pepper and set aside; take another small bowl, add 2 spoons of starch, add appropriate amount of cold boiling water, and adjust to gorgon juice for use.
5. Peel the zizania officinalis, wash, cut into thin strips, and set aside.
6. Heat the pan with oil, pour in the marinated tenderloin, stir fry quickly over high heat, until the meat changes color, set aside.
7. In another oil pan, sauté the chopped green onion, ginger, garlic, add chopped peppers and fry until fragrant, add the shredded fungus and stir well.
8. Pour in the rice white shreds, then pour in the fried shredded pork, and stir well.
9. Pour in the sauce and stir fry until it tastes.
10. Add coriander.
11. Pour in the gorgon juice, after collecting the juice, it can be out of the pot.
