Ingredients Ingredients; Pork Tenderloin 200g; Black Fungus (Dried) 5g; Carrot 40g; Green Pepper 40g; Bamboo Shoots 40g; Onion, Ginger and Garlic (for stir-frying + Fish Scent Sauce) 15g each; 1 tbsp of Red Oil Bean Sauce (approx. 20g); Marinade; Mrs. Luck's Fresh Soy Sauce 1 tbsp; Mrs. Luck's Fresh Chicken Fresh Seasoning Sauce Sauce Sauce Sauce; White Pepper Sauce Sauce Sauce; 1 tbsp of Starch; 0.5 tablespoon of cooking wine; 1 egg white (small egg); 1 tablespoon of oil; fish sauce; onion, ginger and garlic to take a tablespoon; Mrs. Le original fresh head of extra fresh soy sauce 2 tablespoons; Mrs. Le original fresh chicken fresh seasoning spoon; 1 tablespoon of cooking wine; 4 tablespoons of rice vinegar; 3 tablespoons of sugar; 1 tablespoon of cornstarch; 6 tablespoons of water Directions

First, deal with the ingredients, onion, ginger and garlic chopped, soaked with vegetables and all the wood fungus cut into julienne strips, ready for the seasonings.

Pork tenderloin soaked and washed, put into the freezer for a better deal, meat slightly frozen after taking out, first sliced, then shredded.

Marinade: Add the marinade seasoning (except oil) to the cooking bowl, the original fresh head of the soy sauce is particularly suitable for marinating ingredients, flavor and meat color is not easy to be too dark and unattractive; chicken seasoning is also different from the MSG chicken essence and other products, the ingredients are natural and naturally refreshing.

Repeatedly rubbing and scrubbing the meat to make it sticky.

Finally, add a spoonful of oil to lock in the moisture, knead well, and let stand for 15-20 minutes to let the meat fully flavor.

Making fish sauce is the key in the key, is not really "rice magic weapon" depends on this step, so in accordance with the recipe proportion of ingredients to Oh (can be adjusted according to personal taste, but the general ratio should be controlled). To the bottom of the chopped onion, ginger and garlic, add all the fish sauce with seasoning.

The original fresh head of the special fresh soy sauce fresh and salty taste, the color red but not black, made out of the fish sauce color is very good.

First, we'll take care of the side dishes, blanch the bamboo shoots and fungus in boiling water to remove any impurities, and then drain them.

Heat the oil in a wide pan, add the marinated shredded pork, slide it through the pan, and sauté until it's about 8 minutes old.

From a new pan, heat the oil in a hot skillet over low heat, add all the remaining chopped green onions, ginger and garlic, and sauté until fragrant.

Continue to low heat, add a spoonful of red bean paste (this is more salty so you can according to personal taste), continue to stir fry red oil.

Stir fry the meat, then add all the vegetables and stir fry until evenly coated with the red oil color.

Pour in the fish sauce and stir-fry quickly until the liquid comes to a boil and thickens slightly.

Serve on a plate. Serve with white rice and dig in~