First, prepare 400g pork tenderloin, 20g shredded carrot and green pepper, 5g bean paste, 5g dried pepper,10g black fungus and 5g onion, ginger and garlic.
The next and most critical step is to adjust the juice. First of all, I choose Shanxi mature vinegar as vinegar, because mature vinegar is sour, so I use ordinary white sugar as sugar. The ratio of sweet and sour is about three to one, then I add 5 grams of soy sauce and 2 grams of sesame oil. Can be adjusted according to personal taste. Cut the meat into shreds, add more dry starch, add 5 grams of egg white and 2 grams of soy sauce and white pepper, grab the shredded meat and let it stand for five minutes.
Prepare to fry in a hot pan. When the oil is cool, add bean paste, stir fry in red oil, add onion, ginger and garlic, add shredded pork, add half of the fried sauce, add side dishes, stir fry the remaining sauce for a few times, and finally add a little starch and take it out. A dish with moderate taste can be cooked in one meal.