1. Cut winter bamboo shoots into shreds, boil over hot water in a pot, remove them and set aside.
2. The sweet melon is also shredded, and it tastes salty in the clear water.
3. Cut the ginger into shreds, wash and set aside.
4. The tenderloin is also shredded and washed. Heat the pan first, add a small amount of salad oil, then pour the shredded pork into the pan and stir-fry until the color turns, add a small amount of sugar, fresh soy sauce, and cooking wine in turn to cook. Scoop out and set aside.
5. Heat the pan, add the salad oil and the remaining sugar, then pour the ginger, sweet-wrapped melon, winter bamboo shoots, and pork into the pan and stir-fry.
6. Stir-fry for 2 minutes, then start the pan and serve.
