1. Prepare the ingredients and wash them
2. Shred the tenderloin, add a little starch, cooking wine, salt, and ginger to marinate
3. Shred the carrots, green peppers, fungus, and mince the onion and garlic
4. Take a clean small bowl, pour a little starch and water, and mix well
5. Put the pork shreds after heating up the pan, and fry it to become white
6. Put in a spoonful of bean paste and fry out the red oil
7. Pour in the side dishes and stir fry together, pour in a little dark soy sauce and season with vinegar
8. When the pan is about to rise, pour in the prepared starch water, stir fry evenly, and out of the pan
Tips:The tenderloin can be frozen in the refrigerator half an hour in advance, so that it is easier to shred.
