1. Preparation materials: pork tenderloin, asparagus, black fungus and almond
2. Wash and drain the tenderloin, cut it into pieces, add wine, 1g salt and black pepper, and marinate it for a while (add more wine, until the meat is fully absorbed, so the fried meat is tender)
3. Peeling and oblique section of Asparagus
4. Soak the Auricularia auricula in cold water, tear it into small pieces, wash it and drain it
5. Saute ginger slices in the oil pan, stir fry the meat slices until they are discolored and put out for standby (before the meat slices are put into the pan, add a little oil to evenly grasp, prevent sticking, and the meat slices are also tender)
6. In another oil pan, stir fry asparagus and black fungus until they are cut off. Add 2 grams of salt
7. Put the meat slices into the pot again, stir fry with vegetables until the taste is integrated, and add a little sugar to freshen before leaving the pot
8. After leaving the pot, sprinkle a little big almond before eating (almond should not be sprinkled directly into the pot, so as to ensure the crispness and taste of almond. I use the salty ripe almond directly. If it is raw almond, it needs to be fried or roasted in advance)