Ingredients: 500g tenderloin, some fungus, one carrot, two peppers, salt, cooking wine, starch, sugar, pepper, soy sauce, chicken essence and balsamic vinegar.

Specific steps:

Step 1: Shred tenderloin, washed and shredded auricularia, shredded carrot and pepper, chopped onion, ginger and garlic.

Step 2: Add salt, cooking wine and starch to pork shreds, marinate for 10 minute, add clear water to the pot, bring to a boil with strong fire, blanch carrots, fungus and peppers with boiling water, and take them out for later use.

Step 3: Add oil to the pot, and heat the oil to 70% heat (70% heat is when a lot of smoke rises on the surface), add the marinated shredded pork, stir fry quickly until the shredded pork turns white, and take it out for later use.

Step 4: Leave the bottom oil in the pot, add bean paste and stir-fry red oil, then add onion, ginger and garlic and stir-fry until fragrant.

Step 5: Add salt, sugar, pepper, soy sauce, soy sauce and chicken essence. After the sugar melts, add balsamic vinegar, pour in the prepared starch (15g starch and mix well with a little water), and boil the soup.

Step 6: Add pepper, fungus, carrot and cooked shredded pork, stir-fry evenly and serve.