Ingredients: half a carrot, 1 sharp pepper, 5 fungus, 300 grams of shredded pork, 1 head of garlic.

Seasoning: Pixian bean paste 5 grams, 10 grams of cooking wine, 15 grams of soy sauce, 5 grams of dark soy sauce, 15 grams of sugar, 20 grams of balsamic vinegar, 10 grams of starch.

Production process: the first step: garlic peeled and washed, minced.

The second step: pointed pepper after removing the stem and seeds, wash and shred.

The third step: carrots peeled and washed, shredded.

Step 4: Soak the fungus in cold water and cut into julienne strips.

Step 5: Fish sauce recipe: 5 grams of cooking wine, 10 grams of soy sauce, 15 grams of sugar, 20 grams of balsamic vinegar and 25 grams of water mixed to make a fish sauce. The ratio is 1:2:3:4:5, and the taste can be adjusted according to this ratio.

Step 6: Pour 5g cooking wine, 10g cornstarch, 5g light soy sauce and 5g dark soy sauce into the shredded pork, mix well and marinate for 10 minutes. When time is up, sauté quickly over medium heat in a pan until browned and remove.

Step 7: Pour a moderate amount of oil into the pan, add minced garlic and 5 grams of Pixian bean paste, stir fry red oil.

Step 8: Pour the shredded bell pepper, shredded carrot and shredded fungus into the pan and stir fry for a few minutes.

Step 9: Pour in the previously sauteed shredded meat and toss well.

Step 10: Add the fish sauce and stir-fry over medium-high heat for about 1 minute.