one pork thigh
150g pork tenderloin
fragrant mushrooms(water swelled)
Stew the pork thigh in soy sauce till soft and tender, remove to a plate.
Cut the tenderloin into strips and steep in salt, wine, MSG and pepper for a while then coat with wet cornstarch and stir in 6 fold hot oil till just done, place on the side of the thigh.
Stir fry the vegetable hearts and mushroom, add cornstarch solution, place beside the thigh.