Ingredients: 300g tenderloin, 5 green peppers and proper amount of auricularia.

Seasoning: onion ginger, salt, egg white 1, sugar 3g, cooking wine 10g, soy sauce 20g, a little chicken essence and a little starch.

working methods

1. Soak the fungus in advance, shred the tenderloin, add salt, egg white, soy sauce, sugar, chicken essence, cooking wine and starch, marinate for a while, wash and shred the soaked fungus, wash and shred the green pepper, and chop the onion and ginger.

2. Heat the oil pan, pour the shredded pork and stir fry until the shredded pork becomes discolored and firm.

3. Add a little oil-fried chive ginger to the pot, pour in fungus and green pepper and stir fry, add soy sauce and sugar, add a little salt and stir fry evenly, pour shredded pork into the mixture and stir fry, pour in a proper amount of sesame oil, turn off the heat after stir fry evenly.

skill

1. This is an automatic quick cooking. Add seasoning to the pot, stir well and turn off the heat. Don't take too long, so as not to affect the taste of green peppers.

2. Change the green pepper into garlic shoots and it will become shredded pork with garlic shoots!

3. When bold, avoid: "red, innocent, yellow". Red meat, such as pork and beef, is thickened with protein. White meat such as chicken and fish is thickened with egg yolk.