2. Ingredients: 1 tbsp vinegar, 1 tbsp soy sauce, 2 tbsp cooking wine, sugar, salt, pepper, egg white, starch, onion, minced garlic and Jiang Mo.
3. Shred the soaked fungus, pepper, carrot and winter bamboo shoots; Chopped onion, ginger and garlic;
4. Shred tenderloin, marinate with cooking wine, pepper, a little salt, water starch and egg white in advance, add a spoonful of oil and remove, and the size is even.
5. vinegar 1 tbsp, soy sauce 1 tbsp, 2 tbsps of sugar, add starch, salt, chicken essence, a little water, Jiang Mo and minced garlic to make a bowl of juice for later use.
6, the pot is hot, after putting a small amount of oil, the shredded pork will slide open and the color will change;
7. Stir-fry the side dishes and put them aside;
8. Leave a little base oil in the pot, saute shallots, ginger and garlic, add 2 spoonfuls of red pickled peppers and stir-fry to get the fragrance and red oil;
9. Add shredded pork and stir fry quickly;
10, immediately add the remaining side dishes, stir fry a few times, then cook in the prepared bowl of juice, stir fry quickly and evenly, and then take out the pan.