200 grams of pork tenderloin is cut into filaments along the grain. Add two spoonfuls of cooking wine, one spoonful of soy sauce, half a spoonful of soy sauce, half a spoonful of pepper and a handful of cornflour, mix well and marinate for half an hour. The meat must be marinated in advance so that it will be tender and tender.
Soak the black fungus, wash it and tear it into small flowers. Peel half a carrot and cut it into filaments. Seed the green pepper and shred it. Peel and shred onions. Put two spoonfuls of soy sauce, four spoonfuls of balsamic vinegar, three spoonfuls of sugar, one spoonful of starch and a little water into a small bowl and mix well. The ratio of sugar to vinegar is controlled at 3:4, so that the acidity and sweetness are moderate. If you have children at home and want something sweet and heavy, you can add another spoonful of sugar.
Put oil in the pot, cook more than usual, pour shredded pork when it is 70% hot, stir fry over high fire, and then put it out for later use. Don't fry for too long, one minute is enough. Heat the bottom oil in the pot, add onion, ginger, garlic and dried pepper, stir-fry until fragrant, add onion, carrot, fungus and green pepper, and stir-fry over high heat until it is broken. Add a spoonful of bean paste (chop the bean paste with a knife in advance, so it is easier to taste), stir-fry until the oil in the pot is bright red, then pour in shredded pork and seasoning juice, stir-fry over medium heat for about one minute, and the juice is fully absorbed. Sprinkle some chicken essence, then turn off the heat and take out the pot. Because seasonings such as bean paste and soy sauce are salty, there is no need to add salt to this dish. If the mouth is heavy, taste salty before cooking and add a small amount. Don't make it too salty, or it will take the lead in masking the sweetness of the fish-flavored shredded pork.
With this dish, I can cook two bowls of rice in one breath, and even eat soup cleanly, which is simply too satisfying.