Ingredients; 200 grams of pork tenderloin; Auricularia auricula (dry) 5g; 40 grams of carrots; 40 grams of green pepper; 40 grams of bamboo shoots; Onion, ginger and garlic (cooking+fish sauce) 15g each; Red bean paste 1 spoon (about 20g); Cured meat; Thai original fresh soy sauce 1 spoon; Taitaile original fresh chicken fresh seasoning a little; A little white pepper; Starch 1 spoon; 0.5 spoon of cooking wine; Egg white 1 (small egg); 1 spoonful of oil; Fish sauce; Take a tablespoon of chopped onion, ginger and garlic; 2 tablespoons of Taitai Le original fresh sauce; Taitaile original fresh chicken fresh seasoning spoon; Cooking wine 1 spoon; 4 tablespoons of rice vinegar; 3 tablespoons sugar; Starch 1 spoon; The practice of 6 spoonfuls of water

First, handle the ingredients, cut the onion, ginger and garlic into powder, shred all the vegetables after the fungus is soaked, and prepare the seasoning.

After washing pork tenderloin with clear water, it is best to put it in the freezer for quick freezing. Take out the meat after it is slightly frozen, slice it first and then shred it.

Pickling: Add seasoning (except oil removal) needed for pickling into the rice bowl. The original fresh sauce is especially suitable for pickling ingredients, and the meat color is not easy to be too dark and unsightly; Chicken fresh seasoning is also different from monosodium glutamate, chicken essence and other products. The ingredients are natural and fresh.

Repeated rubbing makes the meat sticky.

Finally, add a spoonful of oil to lock the water, knead it evenly, and let it stand for 15-20 minutes to make the meat fully tasty.

The production of fish-flavored sauce is the key. Whether it is really an "artifact" depends on this step, so it should be based on the proportion of ingredients in the formula (it can be slightly adjusted according to personal taste, but the approximate proportion should be controlled). With onion, ginger and minced garlic as the base, add all seasonings of fish sauce.

The original fresh head super soy sauce is fresh and salty, and its color is red but not black. The color of fish sauce is very beautiful.

First deal with the side dishes, blanch shredded bamboo shoots and shredded auricularia with boiling water, remove the odor and drain for later use.

Heat the pan with wide oil, add the marinated shredded pork, slide it open, fry it until it is 80% cooked, and drain the oil for later use.

Start the pot again, put cold oil in the hot pot, simmer on low heat, add the remaining onions, ginger and garlic and stir-fry until fragrant.

Continue to simmer, add a spoonful of red oil bean paste (this is salty, according to personal taste), and continue to fry red oil.

Stir-fry the meat, then add all the side dishes and stir-fry until it is evenly stained with red oil.

Pour in the fish-flavored sauce and stir-fry quickly until the liquid is boiling and slightly sticky.

Take out the pot and put it on the plate. Go with white rice ~