【 Materials 】 250g lean meat, 70g auricularia auricula, half carrot, 30g pickled pepper powder, 2 onions, 1 slice ginger, 5 cloves garlic and appropriate amount of starch.

[Seasoning] Edible oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence,

[Practice] Wash the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well.

2. Wash and shred onions, ginger and garlic for later use.

3. Shred auricularia auricula and carrot for later use.

4. Mix white sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, broth, fish bone meal, water and starch to make fish-flavored juice.

5. Put the oil in the pot, pour the shredded pork when it is heated to 50% hot oil, stir fry and add the pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

[Features] Bright red color, sweet and sour.

The chef knows everything:

When cutting shredded pork, the knife method should be rigorous, the thickness and length should be appropriate, and the knives should not be connected together.

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