Ingredients: lean shredded pork, fungus, lettuce (also called green bamboo shoots) and tomato.

Accessories: soaked garlic, soaked ginger, onion, chopped pepper, starch.

Seasoning: salt, sugar, soy sauce, sesame oil, chicken essence, tomato sauce.

Practice:

1, first of all, hair the fungus, soak the fungus and cut it into shreds, wash the lettuce and cut it into shreds, and then put it on a plate. (Note that my method is a failure, and the fungus and lettuce should be separated.)

2. Fresh lean meat is shredded, mixed with salt, sesame oil, chicken essence and starch, soaked with shredded ginger and shredded onion, and marinated for a quarter of an hour. Dice tomatoes, soak garlic and mince them and put them on a plate for later use.

3. Prepare appropriate chopped pepper and tomato sauce, with a little more tomato sauce. Here, tomato sauce can completely replace the sour taste of vinegar.

4. First oil the shredded pork. Stir-fry the oil quickly after it is heated, and when the meat is ripe and tender, it can be served for use.

5. Re-add oil to the pot, heat it, add minced garlic, stir fry a few times, then add chopped pepper sauce and tomato sauce and fry until cooked.

6. Add shredded bamboo shoots first, and then shredded agaric (now you know why the dish just failed ...)

7. After the shredded bamboo shoots are fried soft, add a tablespoon of sugar, then a proper amount of soy sauce, salt and chicken essence, and then diced tomatoes. Because there are a lot of tomatoes, the acidity is enough, so there is no need to use vinegar. Finally, pour the fried shredded pork in and stir the taste evenly.

8. You can hook some clams (if you think the juice is thick enough, you can leave it out) before taking out the pot, and then put it on the plate and the finished product will come out.