1. Shred tenderloin, add cooking wine, light soy sauce, black pepper powder and marinate for ten minutes
2. Tear pleurotus eryngii into silk and blanch it with hot water. Wash the green onion, ginger and garlic, and cut.
3. Add appropriate amount of vegetable oil to the pot, heat up, pour in the shredded oyster mushrooms, stir fry until the color changes, set aside.
4. Add another amount of vegetable oil to the pot. After heating, pour in the shredded pork and stir-fry for a while until the color changes.
5. Add the green onion, ginger, garlic and pleurotus eryngii, and continue to stir-fry for a while until fragrant.
6. Add appropriate amount of drunkard peanuts and black pepper sauce, stir fry for a while, and transfer to a pan. The black pepper sauce has a salty taste, so there is no need to add salt. Sprinkle in the cooked white sesame seeds and finish!
