Ingredients: tendon meat 1.

Ingredients: Zizania latifolia, auricularia auricula, green pepper and red pepper.

Seasoning: 1 tbsp Pixian bean paste, a little pickled pepper, 2 shallots, 2 or 3 slices of ginger, 3 cloves of garlic, 1/2 teaspoons of salt, 1 tbsp of cooking wine, 2 tbsps of soy sauce, 1/2 tbsps of sugar and 65438 vinegar.

working methods

1. Heat an appropriate amount of oil in the pot. When the oil is 60% hot, add shredded pork and stir-fry until it changes color. Turn off the fire and take it out immediately (gently stir the shredded pork with chopsticks to make it complete, unbreakable and unbreakable).

2. Heat the remaining oil in the pan, add chopped Jiang Mo, minced garlic and chopped green onion, and stir-fry until fragrant.

3. Add pickled peppers and Pixian watercress hot sauce and stir-fry red oil.

4. Add the freshly fried shredded pork and mix well.

5. Next, add the shredded water chestnut and black fungus, add the juice that has just been stirred, and stir well.

6. Add chopped green pepper and red pepper and mix well.

7. Finally thicken with appropriate amount of water starch, turn off the fire, add a little chicken essence and sprinkle with chopped green onion.