1. Soak black fungus and day lily in warm water.
2. Tenderloin sliced into thin slices + rice wine + starch + five-spice powder + salt + white pepper, marinated.
3. Heat oil, add the peppercorns to fragrant and remove.
4. Cut cucumber into pieces with a hob.
5. Lower the pork slices and fry until the color changes.
6. Add scallion white and ginger shreds.
7. Add the soaked black fungus, day lily and cucumber in turn, add light soy sauce and salt and stir fry.
8. Sprinkle chicken essence and green onion before serving.
