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1. Cut the tenderloin into thin slices, add cooking wine, seafood soy sauce, five-spice powder, starch, and eggs
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2. Grab well and marinate (when other ingredients are ready, marinate is almost done)
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3. Wash cabbage (also called rutabaga) and set aside
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4. Grow soybean sprouts, pinch off the roots, wash and set aside
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5. Soak the black fungus, wash and set aside
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6. Boil the wok with water, add the cabbage and blanch for one minute, remove and drain, and put into a large bowl
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7. Blanch the cabbage with the water in the pot that has just been blanched, add the long soybean sprouts and continue blanching, two minutes, remove and drain, spread on the cabbage just now and continue to use this water, blanch the black fungus for one minute, remove and drain, Load the big bowl just now (not photographed at this step)
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8. Brush the wok clean, add the heat and add the marinated tenderloin, stir fry until the color changes, remove and set aside
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9. Add oil to the wok, heat up, add chopped green onions, stir fragrant, and bring to a boil with water, then add the freshly fried pork loin, add five-spice powder and salt, and boil for 3 minutes
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10. Separate chopped green onion, minced ginger, and shredded chili
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11. Pour the meat slices cooked in the wok together with the soup into a large bowl with side dishes
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12. Chopped green onion, minced ginger, and shredded pepper on top
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13. In another oil pan, burn until the oil smokes
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14. Pour it on the chopped green onion, ginger and chili
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15. The finished product is on the stage!
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