1. Cut the tenderloin into shreds, marinate with half a spoon of starch, a spoon of cooking wine and a spoon of light soy sauce for 10 minutes. Shred the prepared vegetables, ginger and garlic, and grind them for later use. Mix a bowl of fish-flavored juice with 2 spoons of soy sauce, 2 spoons of sugar, 1 spoon of vinegar, 1 spoon of starch and half a bowl of water and mix well. Pour the oil into the pan, add the marinated shredded pork, stir-fry it to change the color and serve it for later use.
2. Pour the oil from the pan and add the marinated shredded pork, stir fry to change the color and serve it for later use. Pour the oil, add ginger and garlic, add a spoon and a half of Pixian bean paste, stir fry, pour in all the side dishes, add fish sauce and stir fry together.
3. Stir-fry until it's ripe, add the fried shredded pork, continue to stir-fry, harvest the juice, and serve.
