Technology: fried taste: spicy time: <; 15min calories: lower calories.
Ingredients: pork tenderloin 300g, winter bamboo shoots 40g, auricularia auricula100g, carrot100g, pepper 50g, onion10g, ginger10g, garlic10g and salt 5g. Aromatic vinegar10g, monosodium glutamate 3g, pepper 5g, cooking wine10g, sugar10g, starch15g.
Cooking steps:
1. A group photo of all the main ingredients, chopped onion, ginger and garlic, shredded tenderloin, carrot, fungus and green pepper.
2. The two sauces in the photo are Pixian bean paste on the left and chopped pepper paste on the right, which can be bought in supermarkets.
3. Slice the tenderloin, add cooking wine, pepper, egg white and cornmeal and marinate for half an hour.
4. Pour the oil into the pot, put the marinated shredded pork into quick stir-fry, stir-fry until it becomes discolored, and then serve out.
5. Add oil to the pot, add minced garlic and stir-fry until fragrant, add shredded carrot and fungus and stir-fry for 2 minutes, then take it out.
6. Mix vinegar, soy sauce, sugar, salt, cornmeal and appropriate amount of water into a bowl of juice for later use.
7. Add oil to the pot, add minced onion and ginger, and add Pixian bean paste and chopped pepper sauce beyond red oil.
8. Add the shredded pork that was fried before.
9. Add fried shredded carrot, fungus and green pepper.
10. Pour in the juice and stir well quickly. Pour in sesame oil and serve!
Cooking tip: When all the ingredients are put together and fried, they must be quickly, which will make them more tender!