1. Prepare materials.
2. Shred the konjac.
3. Boil the konjac shreds with water in a boiling pot.
4. Cut the dried fungus soaked hair into shreds for later use.
5. Shred the winter bamboo shoots and green pepper separately.
6. Mince scallions, ginger, and garlic separately.
7. Add bottom oil to the minced pickled peppers and stir-fry on low heat to get the red oil.
8. Add the green onion, ginger, garlic and continue to stir-fry for a fragrance.
9. Stir fry the blanched konjac shreds.
10. Mix 20 grams of white sugar, 10 grams of soy sauce, 20 grams of balsamic vinegar, 1 gram of refined salt, and 10 grams of cooking wine; adjust the amount of water starch into fish-flavored juice.
11. Add fungus shreds and winter bamboo shoots and stir-fry quickly.
12. Finally, add the shredded pepper, cook in the adjusted sauce, stir fry from bottom to top for 20 seconds, wait until the soup is slightly viscous, and then it can be out of the pot.
Tips:1 Be sure to adjust the sauce in advance and set aside. When frying this dish, if you add the seasonings bit by bit and delay the time, the texture of the shredded pork will be different from the taste of the whole dish.
2 Try to use pickled peppers or chopped peppers to make this dish, and it is best not to use Pixian bean paste.
