1. Sour lentils, tenderloin, chili, green onions.
2. Slice the tenderloin.
3. Add cooking wine, marinate in a little salt for 5 minutes, then add water and starch to make evenly sizing.
4. Dice the pepper.
5. Heat oil in a pan, sauté the chopped green onion, add the diced chili and stir fry.
6. Add the pulped meat slices and stir-fry on low heat until the meat slices change color.
7. Cook the light soy sauce and stir-fry evenly.
8. Boil a small amount of water.
9. Add tamarind beans.
10. Simmer on low heat for about 5 minutes, add a little salt to taste.
11. Add MSG for freshness, then turn off the heat.
12. Take out the pan and serve.
