Material preparation: pork tenderloin 350g, winter bamboo shoots 1 piece, baby carrots 1 piece, 4 auricularia auricula, salt 1 teaspoon, 3 teaspoons of soy sauce, 4 teaspoons of vinegar, 4 teaspoons of sugar, 0 teaspoon of starch 1 teaspoon of water, and a proper amount of cooking wine, with more than half of garlic.
1, shredded tenderloin, soaked in cold water until bleeding water, soaked in warm water by auricularia auricula.
2. Add cooking wine, starch, salt and a little vegetable oil to the shredded pork and marinate for half an hour.
3, carrots, bamboo shoots, black fungus shredded for use.
4. Mix fish sauce: Chop ginger, onion and garlic, add 1 tbsp salt, 1 tbsp starch, 2 tbsp water, 2 tbsp soy sauce, 3 tbsp sugar and 4 tbsp vinegar and mix well.
5. Pour the hot oil in the hot pot into the shredded pork and stir-fry until the shredded pork turns white.
6. Turn to medium heat and add Pixian bean paste to stir-fry red oil.
7. Add carrots, bamboo shoots and shredded black fungus and stir-fry until cooked.
8. Pour in the prepared fish sauce, stir fry evenly for about one minute, and serve.
9. Finished product map of fish-flavored shredded pork.