1. The shredded pork is marinated with egg white and pepper.
2. Shred the bamboo shoots, blanch for six minutes (preparation of pickled bamboo shoots), shred the mushrooms and carrots. Chop green onion, ginger and garlic.
3. The marinated meat is then topped with dry starch, 70% hot and greasy until white.
4. Stir-fry chopped peppers and Pixian Douban with low heat, and stir-fry with red oil.
5. Pour in shredded pork and stir-fry evenly.
6. Pour in other ingredients, stir-fry evenly, add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 2 teaspoons of sugar, and a bowl of stock.
7. Bring to a boil and add salt according to your own taste. Don't adjust the saltiness at this time. The taste will be stronger after the juice is collected.
8. Simmer for ten minutes on low heat, collect juice, starch, and thicken on high heat, then add some monosodium glutamate.
Tips:1. The tenderloin I bought was twisted into silk by the family. It was too bad and uneven. I was not good at knives and I was depressed. Everyone should cut it by yourself.
2. Improved version of Yifu sizing method: Grab the shredded pork with egg white pepper and let it stand.
Stir in starch when it's getting oily, and mix well. Don't keep the oil at a low temperature, 70% to 80%, go down and fry, and the color will come out.
3. Because I want to mix noodles, the juice is incomplete. Everyone comes according to your preference. Find your own fish scent
