Ingredients: pork tenderloin 350g, red pepper 1, green pepper 1, carrot 1, and six pieces of auricularia auricula.
Accessories: appropriate amount of dried pepper, two cloves of garlic, one piece of ginger, one onion, 5g of sugar, 5g of white vinegar, appropriate amount of Pixian bean paste, appropriate amount of red oil, appropriate amount of potato starch, appropriate amount of pepper, one egg white, appropriate amount of soy sauce, appropriate amount of rapeseed oil and appropriate amount of water.
1, dried pepper, pickled fungus, scallion, green pepper, red pepper and carrot are shredded, ginger is shredded, and put on a plate for later use.
2. Cut the tenderloin about 3 mm thick along the texture, then shred it along the texture of the meat and cut it for later use.
3. Put the meat in a bowl, add the egg white of an egg and appropriate amount of wet starch, and size the shredded pork until it is sticky.
4. Pour rapeseed oil into the oil pan, heat it to 40% heat, add shredded pork and stir fry quickly with chopsticks. Remember that the oil temperature should not be too high!
5. After the shredded pork turns white, add the ingredients, leaving the onion, ginger, garlic and dried Chili shreds. Pour the other ingredients into the oil pan and slide for ten seconds before pouring out!
6. Leave a little base oil at the bottom of the pot, saute shallots, ginger and garlic, and then dry shredded peppers. Add Pixian bean paste and stir-fry red oil, then add soy sauce and stir-fry until fragrant. Add a spoonful and a half of soup juice, add sweet and sour peppers and bring to a boil!
7. Pour in the right amount of wet starch until the sauce is thick, add the tender shredded pork and ingredients, and stir fry quickly and evenly.
8. Just pour a little red oil into the pot!