1. Pork shreds
2. Put in the right amount of dry starch and cooking wine
3. Garlic slices, water chestnut, green pepper, carrot shredded and set aside
4. Put the fungus in hot water and blanch it
5. Light soy sauce, vinegar, sugar, and salt are blended with a bowl of juice for later use
6. Put the vegetarian dishes in the pot and stir lightly
7. Stir fry the green onion, ginger and garlic in the pot for a fragrance
8. Pour shredded pork, add Pixian bean paste and stir fry
9. Pour in all the ingredients, add the juice to the bowl and mix well, then pour the gorgon juice in 3 times
10. When the juice is dry, pour the spicy oil out of the pot
Tips:Sesame has a very good fragrance-lifting effect, so I generally don't use MSG and chicken essence.
