First we must prepare the pork tenderloin by cutting it into the proper shape and sized pieces. This will also enhance the appearance of the dishes.

Then the sheets are stacked together and cut into filaments, the width of which is also about 3 mm.

Soak the tenderloin in cold water so that it finishes thawing. This will also help it absorb some more moisture as opposed to letting thaw out in the cutting board or a plate.

After it has thawed fully, we will add our 1/4 teaspoon of salt and 1/4 teaspoon of white pepper, and mix by hand. Then add 5 grams of cooking wine and keep tossing until the wine is fully absorbed.

In a separate bowl, take an egg white, add 15 grams of corn starch, stirring constantly until a uniform starch paste is formed. Pour the starch paste into the tenderloin, mix it evenly by hand, then cover it with a plastic wrap and leave it in the refrigerator for 30 minutes.

Next, we prepare our parsley. The parsley leaves quickly turn black when heated, so this dish uses only stems. Cut the 30-g of parsley into a 3-cm-long section and set aside.

Prepare the “Extra Seasonings Bowl” from the recipe above by slicing the garlic and green onion, dicing the ginger. Mix the all of the materials together, stir them, and set them aside.

Gather all of your prepared ingredients. Because the pork cooks quickly, it is important to have everything on hand so that nothing gets burned.

Take a thick-bottomed non-stick pan, preheat for 2 minutes, and pour 250 grams of vegetable oil.

Add the pork tenderloin and immediately begin to stir-fry as the oil is heating up fully.

Wait until the surface of the pork is completely white and pull the pot from the heat. Strain out the pork, leaving only about 30 grams of oil for the pot (reminder: you cannot dispose of used cooking oil in the sink, so have something ready to catch the oil), put it back on the stove and heat it up, then pour it into the bowl of extra seasonings you had prepared and mix it in.

Quickly put the tenderloin back in (as you don’t want the extra seasonings to burn) and then the parsley. Stir this together quickly, as it should only cook for about 30 more seconds to warm everything back up. If the parsley stems start to turn another color, it’s cooking too long.