1. First slice the mushrooms and magnolia slices; the small rapeseed is broken open in the middle
2. Cut pork tenderloin (lean meat) into slices
3. Cut the ingredients and set aside
4. as the picture shows
5. Bring water to a boil in the pot, add the ingredients and blanch it to control the moisture
6. Put the meat slices into the container, add egg white (remember), starch and a little water and stir evenly (batter)
7. Add oil to the pot, and when the oil temperature reaches 3 to 40 percent hot, put the meat slices in the oil and slowly scatter them with chopsticks (the oil temperature must not be too high).
8. When the meat slices are white and float on the oil surface, remove them to control the oil.
9. Add bottom oil to the pot, add the chopped green onion, ginger and garlic, cook in the cooking wine, burst the aroma, add the ingredients and stir fry
10. When the ingredients are sautéed, add some water (or soup) to simmer, and then add the smooth pork slices and simmer slightly
11. Add salt and monosodium glutamate, adjust the taste, thicken the starch with water, beat the oil, and get out of the pot.
Tips:Note: The oil temperature of the lubricating oil should not be too high, and egg white must be used for sizing; if there is no tenderloin, pork lean meat can also be substituted; the taste is delicate, soft and glutinous
