Leave the bottom oil in the pot, soak the chopped pepper, ginger and garlic rice at medium oil temperature, saute the red oil, stir fry the green bamboo shoots and fungus, and then add the shredded pork that has slipped through the oil. Stir-fry evenly, then pour in the pre-prepared bowl juice and add the fish-eye onion. Collect the fried sauce evenly, and put it into the pot after the onion is fragrant. Carrots are peeled, washed and shredded, auricularia auricula is washed and shredded, winter bamboo shoots are cut when bought, and onions, ginger and garlic are shredded for later use.
Stir-fry the red oil in the bean paste, add the fungus and shredded lettuce until it is broken, then add the lean meat that has just been stir-fried and discolored, stir-fry for a few times, add the prepared sauce, stir-fry evenly, and add chopped green onion before taking out, and the shredded pork with fish flavor is ready! Wash tenderloin, shred it, and marinate it with proper amount of salt, cooking wine and starch for 10 minute.
Put the oil in a hot pan and cool it. When the oil is 70% hot, add the shredded pork. After the shredded pork turns white, add the carrots, green peppers and fungus. Continue to stir until the ingredients are soft. Add the juice and stir evenly. Then take out the pan. Sprinkle cooking wine and starch on the meat, pour a little oil, pour the oil into the pot and sprinkle it. In another pot, add a little oil, add onion, ginger, minced garlic and other ingredients and stir fry together. Stir-fry Zizania latifolia, add soy sauce and soy sauce, extract the flavor of white sugar, stir-fry until it is eight-cooked, add carrots (adding carrots too early will affect its taste), and then add green peppers to stir-fry. Finally, add chicken essence, stir-fry until the oil temperature is 50% hot, turn to low heat, pour in fish-flavored seasoning, Jiang Mo, auricularia auricula and shredded winter bamboo shoots, pour in fish-flavored juice and salt, and take out the pan and plate.