1. Remove the tendons of the tenderloin, slice into thin slices, then cut into flowers similar to the kidneys, add soy sauce, 2 teaspoons of cooking wine, water starch, and 1/2 teaspoon of chicken powder, mix well.
2. Cut the ginger and garlic into minced pieces, and chop the green onions into short sections.
3. Use appropriate amount of salt, soy sauce, balsamic vinegar, white sugar, half a teaspoon of chicken powder, 1 teaspoon of cooking wine, and 3 tablespoons of water starch to make the juice.
4. Put the oil in the wok. When the oil is hot, add the peppercorns and dried chilies and fry until reddish brown.
5. Stir the pork flower in the pot.
6. After sautéing the meat, add minced ginger, garlic and green onions and sauté until fragrant.
7. Pour the gorgon juice into the pot, stop for 3 seconds, and stir fry after the gorgon juice is cooked.
8. When the juice is dry, add peanut kernels and stir well.
9. The operation is complete, and the pan is loaded out.
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