Seasoning: soy sauce 5g, cooking wine 4g, salt 5g, monosodium glutamate 3g, pepper noodles 3g, onion 5g, ginger 5g, oil 150g.

Production process: (1) Cut the pork tenderloin into several flower knives, then cut it into diamond dices the size of red dates, add soy sauce, cooking wine, 2g salt, 5g onion and 5g ginger, and marinate for about 30 minutes.

⑵ Add 150g oil after the wok is on fire. When heated to 40%, put the diced meat into a frying pan and take it out. When the oil is heated to 80%, add diced meat, fry until the appearance is brown, take it out and put it on a plate. Take out the pepper noodles, salt and monosodium glutamate and serve. Description: This dish is Shandong flavor, dry and fragrant, salty and fresh, and its color is bordeaux. When frying, you must oil it many times, not for a long time at a time.