Two spoonfuls of Pixian bean paste, 1 cloves of garlic, salt, soy sauce, tenderloin 250g, starch, cooking wine, egg white 1, pepper and a little cooked sesame seeds.

1, shred the meat, first wash the blood with clear water and drain the water. Add a proper amount of salt, cooking wine and an egg white and stir well.

2. Add appropriate amount of pepper, stir well and marinate for a while.

3, hot pot cold oil, first add shredded pork and stir fry. Stir-fry until raw, remove shredded pork and control oil for later use.

4. Put oil in the pot, add garlic and two spoonfuls of Pixian bean paste, stir-fry red oil, and add shredded pork to stir fry.

5. Add a little soy sauce to touch up and stir fry after coloring.

Second, the green pepper is shredded:

1. Prepare tenderloin, green pepper, garlic, ginger and onion, and wash them for later use.

2. Shred tenderloin, then marinate with cooking wine, starch, soy sauce and a little salt 10 minute.

3. Shred green peppers, shredded ginger, minced garlic seeds and minced onions for later use.

4. Dry-fry the green pepper until it is half cooked, add appropriate amount of salt and mix well, remove it and put it on a plate for later use. Then put the oil in the pot, pour in the shredded tenderloin, spread it quickly, fry it until it changes color, take it out and leave the oil in the pot.

5. After the green pepper and shredded pork are fried, leave the oil in the pot and pour in ginger, onion and garlic.

6. After ginger, onion and garlic are sauté ed, pour in shredded pork, add appropriate amount of soy sauce and stir well.

7. Stir the shredded pork evenly, pour in green pepper and chicken powder to taste and stir well. When the green pepper is half cooked, drop a few drops of sesame oil and mix well. You can put it on a plate.

Third, fish-flavored shredded pork:

1. Shred pork, bamboo shoots, carrots and fungus, and chop garlic for later use. Pork is marinated with water starch for more than ten minutes.

After the water is boiled, put the bamboo shoots in for a few minutes, and then take them out for later use.

3. Take a clean small bowl, then add appropriate amount of corn starch, 2 tablespoons of sugar, 1 tablespoon of chicken essence, 2 tablespoons of soy sauce, 1 tablespoon of salt and 4 tablespoons of vinegar in turn, and then pour in half a bowl of water to make a bowl of juice.

4. Add the right amount of oil to the pot. When the oil is hot, put the shredded pork into the pot. Stir-fry until the shredded pork turns white and serve for later use.

5. Leave a proper amount of base oil in the pot. When the oil is hot, add a little bean paste, chopped pepper and minced garlic and stir-fry until fragrant.

6. Put shredded pork and bamboo shoots into the pot in turn and stir well. Stir-fry the auricularia auricula in the pot.

7. Put shredded carrots into the pot and stir well.

8. Pour the bowl of juice into the pot, and stir well after the fire is boiled. Then turn off the fire and pour a little sesame oil to eat.