1. Cut off the roots of enoki mushrooms, soak them in salt water and rinse them off
2. Bring the water in the pot to a boil, add the enoki mushrooms to blanch, remove after 30 seconds, soak in ice water, drain and remove
3.
Mince pickled peppers, green onion, ginger and garlic, soak black fungus and cut into shreds, and cut carrots and peppers into shreds
4. Add fish sauce in a large bowl: 2 teaspoons of soy sauce, 2 teaspoons of balsamic vinegar, 1 teaspoon of cooking wine, 2 teaspoons of sugar, 1 teaspoon of starch, 2 teaspoons of water, set aside
5.
Put 1 tablespoon of cooking oil in a hot pan, saute the shallots, ginger, garlic and pickled peppers, add 1 tablespoon of Pixian bean paste and stir fry to produce red oil
6. Add black fungus shreds, carrot shreds, green pepper shreds and stir fry quickly
7. Add the blanched enoki mushrooms, pour in the fish-flavored sauce and stir-fry on high heat, until the thickened thickens the pot, sprinkle a little green onion
