1. Main ingredients: spinach, carrots, fungus, shiitake mushrooms, vermicelli, etc.
2. Shred pork, add a little pepper, cooking wine, and a little starch to stir well and set aside
3. Cut spinach into large sections, cut carrots, mushrooms, and fungus into shreds separately
4. Mince garlic and shallots separately, add a little cold boiled water to the Korean chili paste and dilute it for later use.
5. Put water in the pot, add the vermicelli to boil after the water boils.
6. The boiled vermicelli is taken out and put in cold water for a while.
7. Put the spinach and fungus in boiling water and blanch them to remove the dry water for later use.
8. Heat the pan with cold oil, add the marinated meat and fry it smoothly.
9. Stir-fry until the shredded pork changes color, set aside the shredded pork, add shiitake mushrooms and carrots and stir fry
10. Stir-fry the carrots until they are soft and add the vermicelli with a controlled amount of water
11. Mix well, turn off the heat and serve, let cool slightly
12. Put the fried and blanched ingredients into a larger container, add chopped green onion, minced garlic, salt, sugar, a little light soy sauce, and diluted Korean hot sauce
13. Add the right amount of cooked sesame seeds.
14. Mix well again
Tips:no.
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