Fish Fragrant Fungus Kelp
1.
Wash the kelp shreds and cut into small sections, shred the pork loin into shreds, sizing with rice wine, salt, egg white, water and starch, and put it in the refrigerator freezer if you have time
2.
Shred the winter bamboo shoots, shred the fungus and blanch them with boiling water, add oil and salt, and remove them for later use, shred the carrots, chop the bean paste, and chop the peppers.
3.
Take a small bowl, add sugar, refined salt, soy sauce, vinegar, rice wine, water starch, and make a bowl of glutinous rice
4.
Put the pot on the fire, add oil to heat, remove the tenderloin and drain the oil.
5.
Leave the bottom oil in the pot, add chopped green onion, ginger, garlic, stir fry, add bean curd sauce, soaked chili, and stir fry to make a nice red oil. When the aroma comes out, add carrot and kelp shreds and stir-fry, add smooth Cook the tenderloin and pour the gorgon juice in the bowl, stir quickly and mix well. Serve
6.
Arrange with small red peppers and carrots
