1. Cut the pork tenderloin into thin slices, add a small amount of light soy sauce and marinate for 10 minutes
2. The ratio of Pleurotus eryngii to pork is 1:1. Pleurotus eryngii torn into strips by hand
3. Heat oil in a wok, stir-fry pleurotus eryngii on high heat for 30 seconds
4. Pleurotus eryngii starts to flow out, and stir-fry with the pork so that the pork absorbs the fragrance of the mushrooms. Stir-fry for 40-50 seconds, until the moisture is almost evaporated and the pork is completely discolored
5. Add 2 scoops of XO sauce and stir fry twice. At this time, the pot is very dry, pour 1-2 scoops of cooking wine
6. Quickly pour in the pre-cooked corn kernels and green beans (or frozen cooked corn kernels and green beans bought in the supermarket), stir-fry for about half a minute, and season with salt.
7. The stir-fried eryngii mushrooms are still crunchy, and the flavor of the thick sauce is very good.
