Slice the tenderloin first, then shred, add 1 scoop of cooking wine, 1 scoop of steamed fish oyster sauce, 1 scoop of raw flour, 1 scoop of cooking oil, a little salt, and shredded pork, marinated for about 10 minutes.
Ginger and shallots are minced, and the oyster mushrooms are cut (or torn) into thin strips. They are placed in a pan and stir-fried. At this time, the oyster mushrooms will have a lot of water and continue to fry.
When the water from the oyster mushrooms is fried (dry water can be dried, do not stir dry), turn off the fire, and set aside
Heat the pan, pour in the right amount of oil (hot oil in the hot pot, non-stick pork), pour in the pork, stir-fry, and the pork will turn white.
Put ginger in the pot, 1 scoop of sweet noodle sauce, 1/2 scoop of chili sauce (do not eat spicy), stir fry, add shredded pork and shredded mushrooms, mix well with chopsticks, so that the sauce is wrapped in meat On the silk, sprinkle with chopped green onion