1. First, prepare the tenderloin, cut it into thin strips, put the cut strips into a large bowl, and add a spoonful of cooking wine, a spoonful of soy sauce, a little sugar and a spoonful of starch prepared in advance. Stir the seasoning evenly, and then add a proper amount of cooking oil to lock in the moisture and make the shredded pork more tender and smooth, and marinate for about 10 minutes.
2. When pickling shredded pork, we can wash the green pepper, cut it into sections and then cut it into filaments, cut half a carrot into filaments, and soak the fungus in advance and cut it into filaments.
3. The ingredients are ready, add the sauce, add a spoonful of white sugar, a spoonful of white vinegar, a spoonful of cooking wine and 2 spoons of soy sauce to the bowl. Finally, add a proper amount of water and mix well.
4. Put the oil in the hot pot and cool it. Add the shredded pork and stir-fry until the color turns white. Set aside.
5. Put a little oil in the pot, saute the minced ginger and garlic and shallots directly, add 2 spoonfuls of bean paste and stir-fry the red oil, then add the shredded pork and stir-fry evenly, add the side dishes and stir-fry until it is off, pour the juice along the pot, and pour in the dilute starch water to stir-fry until it is thick.