Ingredients: tenderloin

Ingredients: eggs, starch, green onions, ginger, garlic, pickled peppers, carrots, green and red peppers, garlic moss, fungus (soak in advance)

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Seasoning: salt, chicken powder, vegetable oil, bean paste, oyster sauce, mature vinegar, cooking wine, sugar, chili oil

Step 1:

Wash the tenderloin , first cut into thin slices, then cut into thin strips, and put into a basin. Add a spoonful of salt and a spoonful of chicken powder, and stir evenly with chopsticks. Then beat in half of the egg whites and mix well in one direction. Egg white can make the shredded meat smoother and more tender, and it is easier for starch to stick to it, making it less likely to be destarched. Stir the egg whites and add 10 grams of starch. Let the starch evenly coat the surface of the pork shreds and lock in the moisture in the pork shreds. Finally, pour in a little vegetable oil and mix well to prevent the shredded meat from sticking when oiling. Leave to marinate for 10 minutes and set aside.

Cut the scallions into chopped green onions, cut the ginger into small pieces, pat the garlic and cut it into pieces. Prepare a few pickled peppers and cut them into small pieces, and put them all together for later use. Take a carrot, peel it and shred it, and add some green and red pepper shreds to add color to the dish. Prepare a handful of garlic moss, wash and cut into sections, soak the fungus, cut into smaller pieces and set aside.

Step 2:

Burn oil in the pot. When the oil temperature is about 40% hot and the oil surface is calm and smokeless, put the shredded pork and side dishes into the pot and glaze the oil. First, sprinkle the shredded meat into the pot one by one, and use chopsticks to flip quickly to prevent the shredded meat from sticking together. After the shredded pork is set, pour in the side dishes and quickly grease for 10 seconds, then pour out to control the oil.

Step 3:

Leave a little base oil in the pot. Add onion, ginger, garlic and pickled pepper and stir-fry until fragrant. Then add 10 grams of bean paste and stir-fry until fragrant, then add 5 grams of oyster sauce to enhance freshness, 5 grams of mature vinegar, and pour a little less cooking wine to remove the smell.

Step 4:

Pour a little water from the side of the pot, stir evenly and start seasoning. Add 10 grams of sugar and 2 grams of chicken powder, stir-fry quickly to dissolve the seasoning, then add the shredded pork and side dishes into the pot. After stir-frying evenly, stir in a little water starch to allow the seasoning to better adsorb on the surface of the ingredients. Finally, pour a little chili oil, stir well and then take it out of the pan and put it on a plate.