1. Pick the garlic sprouts to a length of 5-6 cm without leaving the leaves, then wash and drain
2. Cut the tenderloin into shredded pork, wash and soak in rice wine for 5 minutes, then drain
3. After the oil pan is heated, pour the tenderloin and stir-fry until the color turns white, then pour in the garlic sprouts and stir fry a few times
4. Add all the ingredients except the chicken essence and stir fry, then add a small half bowl of water, boil on high heat and simmer until soft and tender. After the high heat has dried up, add the chicken essence and start the pot.
Tips:1. Don't have the leaves of the garlic sprouts, because the tender parts of the garlic sprouts are all in the roots
2. Pork usually buy tenderloin, the meat in this part is relatively tender
