Specific practices are as follows:

Materials:

300 grams of pork tenderloin, green pepper 1 piece, a quarter of carrot, half of winter bamboo shoots and six black fungus;

Ingredients: 5 ml of light soy sauce, 5 ml of cooking wine, 20 ml of water starch, 5 ml of fish flavor juice, 45 g of vinegar 15 ml of sugar, 0/g of salt/kloc-0, 20 ml of water starch, 80 ml of salad oil, onion, ginger, minced garlic and 4-5 pickled peppers in Sichuan.

Exercise:

1, pork tenderloin is cut into filaments and marinated with bacon seasoning for more than ten minutes;

2. Cut green pepper, carrot and winter bamboo shoot into filaments respectively, soak auricularia auricula in soft water, wash and cut into filaments for later use;

3. Mix fish flavor juice for later use, mince onion, ginger and garlic for later use, and mince pickled pepper for later use;

4. Put enough oil in the pot. When the oil is 60% to 70% hot, put it into the shredded pork fire and quickly slide it until it turns white, and remove it for use;

5, put a little oil in the pot, add onion, ginger and minced garlic to stir fry, add spicy powder and spicy powder to stir fry red oil;

6. Add carrots, winter bamboo shoots and fungus and stir fry for 2 minutes. Add pepper and stir well.

7. Add the fried shredded pork and stir well;

8. Pour in the fish sauce and stir well.