1. Shred the tenderloin, add a little cooking wine, pepper, light soy sauce, starch, and finally pour 1 tablespoon of sesame oil and mix well. Soak the vermicelli in the boiling water in advance, and cut it short for later use. Cut red pepper, green onion, ginger into shreds, spinach in boiling water, remove and cut into sections, and cut leek into sections.
2. Beat the eggs, add a little cooking wine, and spread them into an omelet, shred and set aside.
3. Pour a little oil into the pot, add mung bean sprouts and red pepper shreds, stir fry and pour out.
4. In addition, pour in an appropriate amount of oil, add green onion and ginger, and saute.
5. Pour in the shredded pork and fry until the color changes.
6. Pour in 1 scoop of cooking wine and soy sauce and stir-fry for a fragrant flavor.
7. Pour in bean sprouts, red pepper shreds, vermicelli, spinach and stir fry for a while.
8. Finally, add leeks and egg shreds, add salt and sugar and stir fry for a while.
9. Take out the pan and serve.
10. Served with spring cakes (recipes were posted before)
11. Served on a roll.
12. Finished product
13. Finished product
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