Potatoes (1)

Pork tenderloin (moderate amount)

Pepper (1)

Auricularia auricula (appropriate amount)

condiment

Colored pepper (a little)

Onions (a little)

Ginger (a little)

Garlic (3 petals)

Corn starch (a little)

Egg white (1)

Salt (appropriate amount)

Soy sauce (a little)

Cooking wine (a little)

Vinegar (a little)

Pepper noodles (a little)

Water starch (a little)

Soup stock (a little)

kitchenware

fryer

1

Slice pork tenderloin, add egg whites and stir.

2

Add corn starch, soy sauce, salt and cooking wine.

three

Grasp it evenly with your hands for use.

four

Prepare raw materials: peeled potatoes, soaked fungus, washed peppers and colored peppers, peeled onions, ginger and garlic.

five

Slice potatoes with a thickness of 3MM, rinse with cold water, and drain water (to prevent potatoes from blackening by air oxidation and sticking when frying).

six

Cut pepper and colored pepper into diamond-shaped pieces, and tear auricularia into small pieces.

seven

Sliced onion, ginger and garlic

eight

Put oil in the pan, heat it to 60%, add potato chips and start frying.

nine

Fry until golden brown, remove and control the oil.

10

When the oil temperature is 60% hot, put in pepper slices and take out the oil control immediately.

1 1

60% hot oil temperature, tender and pickled tenderloin.

12

Put a little oil in the pot, and slice the onion, ginger and garlic until fragrant.

13

Add colored pepper blocks and fungus, add pepper and salt noodles and stir fry.

14

Add greasy meat.

15

Add potato chips

16

Add the fried pepper.

17

Add a little salt, soy sauce, vinegar, broth and a little water starch to thicken.

18

The food is very fragrant and delicious, and it is the first choice for the next meal.