1. One water chestnut, wash, cut into diamond-shaped square slices, set aside.
2. Half a carrot, peeled, washed, cut into cubes, set aside.
3. Half root of yam, peeled, washed, cut into diamond-shaped square slices, soaked in cold water with salt water, set aside.
4. Soak the fungus in warm water (5 flowers), wash, tear off the small flowers, and set aside.
5. Wash the green peppers, cut into small pieces, and set aside.
6. Cut pork tenderloin into shreds, add chopped green onion and ginger, add 2 teaspoons of starch, 1 tablespoon of light soy sauce, and 1 tablespoon of cooking wine. Add a few drops of peanut oil, mix well and marinate for more than ten minutes.
7. Put the hot oil on the pan, pour the marinated shredded pork, stir-fry quickly over high heat, until the meat changes color, set aside.
8. Set up another oil pan, 70% heat, and pour the rice whites.
9. Pour in the carrot cubes and stir-fry well.
10. Add the fungus and stir well.
11. Pour in the yam and stir well.
12. Add green peppers and stir well.
13. Pour in the fried pork tenderloin and stir well.
14. Add 1 teaspoon of salt to taste and fry for five minutes.
15. Season with a little chicken essence and serve.
