1. Cut the tenderloin into thin slices, put it in a bowl, pour an appropriate amount of water, and soak for a while.
2. The soaked meat slices are dried to control the surface moisture, beat in an egg white, appropriate amount of cooking wine, salt and appropriate amount of starch, wear disposable gloves, and grasp it with your hands.
3. Mince the onion and garlic separately and put them in a bowl for later use.
4. Pour appropriate amount of water into the pot, bring to a boil, wash lettuce and bean sprouts to control the moisture, and cut the tofu into pieces for later use.
5. After the water is boiled, blanch the lettuce and bean sprouts separately and remove them, and control the water to dry for later use.
6. Put the marinated meat into the pot and cook until the meat turns white, remove the dried water and set aside.
7. Pour proper amount of oil into the pot, pour proper amount of pepper and stir fry to get the fragrance, pour in the chopped green onion, 1/2 of the minced garlic into the pot to fragrant, pour proper amount of water and salt, and bring to a boil over high heat.
8. Pour in tofu, bean sprouts and lettuce, and cook for 3-4 minutes, then pour in the marinated meat and cook for 2-3 minutes.
9. Mince the coriander, put the boiled pork slices into a bowl, and add the minced coriander.
10. Pour an appropriate amount of oil into the pot, heat it up, add the garlic powder and saute, turn off the heat, and pour it over the boiled pork slices while it is hot.
Tips:1: Put more oil into the boiled pork slices.
2: If you like the slightly spicy one, you can put some chili in it when you saute it. My family doesn't eat it because it doesn't eat any spicy.
3: The taste of this dish is not as good as the one made by the restaurant because of the wrong taste of bean paste.
