1. Wash celery and cut into small pieces.
2. Cut the tenderloin into large slices, put 15ml light soy sauce, 8ml oil consumption, 1g salt, 3g cornstarch, and mix well.
3. Cut the green onion, ginger, parsley with a knife. spare.
4. Scallion and ginger until fragrant. Add celery and stir-fry until half-ripe, season with a little salt.
5. Pour out and set aside.
6. Put a little base oil in the pot, saute the ginger chili paste, add 400ml of water and bring to a boil.
7. The meat slices slide into the pan. Just change the color and pour out on the celery.
8. Coriander, chives and chili powder are placed on top of the meat slices, and hot oil is ready to be eaten.
Tips:Poached pork is not that difficult.
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