1. Prepare the ingredients.
2. Cut the tenderloin into thin strips, add a little salt, oyster sauce and water, and mix until thick. Add cornstarch and mix evenly. Finally, add a little cooking oil and mix well.
3. Add a little salt to the egg liquid and stir.
4. Scald the soft soaked vermicelli with water, add a little salt, dark soy sauce and cooking oil and mix well.
5. Widen the oil in the pot, pour the egg liquid when it is 70 to 80% hot, and it can be served when it is smooth and solid, and it is not too old to fry.
6. Add oil to the pot, add the shredded pork and stir-fry until the color changes, add the chopped green onion and ginger, stir-fry and serve.
7. Add oil to the pot again, add bean sprouts, cook with a little rice vinegar, add some refined salt, and stir fry a few times.
8. Add the vermicelli after it is slightly soft.
9. Add the shredded pork and egg cutlet and stir-fry a few times quickly.
10. Finally, add the leeks, add chicken essence, turn over a spoon, and stir well.
11. A variety of ingredients are well matched, the color is beautiful, and the nutrition is balanced.
12. Crisp and smooth. Fresh and delicious!
