1. Shred the tendon cake, shred the tenderloin, wash and drain the mung bean sprouts, wash and shred the cabbage, wash and cut the leeks into sections.
2. Add a little light soy sauce, oil consumption, cooking wine, starch to the shredded pork, marinate for a while, slice garlic, slice green onion into oblique sections, and shred a little red pepper.
3. Heat the pan with cold oil, a little more oil than usual, stir-fry the meat silky smoothly and turn the color out of the pan.
4. Save the base oil and add the onion and garlic slices until fragrant.
5. Pour in mung bean sprouts and shredded cabbage and stir fry evenly.
6. Pour in cooking wine, light soy sauce, salt and sugar and stir-fry evenly.
7. Pour in the cake shreds and stir fry quickly.
8. Finally, add shredded red pepper, leeks, and shredded pork quickly and stir fry evenly.
9. Take out the pan and serve.
