Required materials: half a catty of pork tenderloin, fungus 1 small bowl, half a carrot, 2 peppers, proper amount of oil and salt, pickled pepper 1 tablespoon, onion 1 slice, 2 slices of ginger, 2 cloves of garlic, sugar 1 tablespoon, and starch/kloc-0.
Practice steps:
1. Prepare the required materials. Auricularia auricula should be soaked in advance, carrots should be peeled and washed, peppers should be washed and pedicled to remove seeds, and pork tenderloin should be selected, which tastes very tender.
2. Shred auricularia auricula, carrot and pepper, mince onion, ginger and garlic, and mince pickled pepper.
3. Shred tenderloin, add cooking wine, a little salt and half a spoonful of starch, grab well and marinate for 10 minute. Add starch and cooking wine to marinate shredded pork, so that shredded pork tastes tender and has no fishy smell.
4. Let's adjust the ratio of fish-flavored juice to fish-flavored juice: to adjust fish-flavored juice, first prepare two spoonfuls, one big and one small. One tablespoon of sugar and starch, two tablespoons of vinegar and soy sauce, only one tablespoon of chicken essence and finally three tablespoons of water. Remember the six ingredients clearly to ensure a good fish flavor.
5. Add oil to the pot and heat it. Add warm shredded pork, quickly disperse shredded pork, stir-fry shredded pork until the color turns white, and take it out for later use.
6. Add a little more oil to the pot, add chopped pickled peppers, stir-fry on low heat until red oil appears, and then add onion, ginger and minced garlic and stir-fry until fragrant.
7. Add shredded carrots, shredded peppers and shredded fungus, stir fry together, and then stir fry several dishes until the color becomes dark and soft.
8. Add shredded pork and stir-fry evenly, pour in the prepared fish-flavored sauce, stir-fry over high heat until the soup becomes sticky, turn off the fire and serve.