foodstuff
Pork tenderloin 300g
40 grams of winter bamboo shoots
Auricularia auricula100g
Carrots100g
50 grams of pepper
Onion10g
Ginger10g
Garlic10g
3 g monosodium glutamate
Sugar10g
5 grams of salt
5 grams of pepper
Bean paste15g
3 grams of chicken powder
Soy sauce10g
Soy sauce10g
Balsamic vinegar10g
Cooking wine10g
Starch15g
Methods/steps
1. Wash tenderloin and shred it.
2. Add salt, chicken powder and cooking wine to the shredded pork.
3. Wash and shred the winter bamboo shoots and carrots, and soak the fungus and shred.
4. Wash the green pepper, remove the pedicle and fascia, and shred for later use.
5. Add water to the pot, bring it to a boil, and add shredded winter bamboo shoots and shredded auricularia.
6. Wash the onion, ginger and garlic, cut the ginger and garlic into foam, and cut the onion into chopped green onion. Take a small bowl, add starch and water, and mix into water starch for later use.
7. Put salad oil in the pot and heat it to 70%.
8. Add the marinated shredded pork, stir-fry quickly until it turns white, and serve out.
9. Stir-fry the bean paste into red oil with the remaining oil, and then add onion, ginger and minced garlic.
10. Add wine, water and seasoning, and pour in the prepared starch.
1 1.
12. Add shredded bamboo shoots, shredded auricularia, shredded carrots and shredded green peppers, and stir well.
13. Fish-flavored shredded pork can be served out of the pan and put on the plate.