1. Cut garlic moss into sections, shred carrots
2. The black fungus is soaked in warm water, cleaned and cut into filaments
3. Mince ginger and garlic, mince green onions
4. Shred pork plum meat, add salt, cooking wine, white pepper, starch, water
5. Grab the sizing by hand and add a few drops of cooking oil to marinate for 5 minutes
6. Add light soy sauce, rice vinegar, sugar, water, chives, and starch to a small bowl and mix well.
7. Heat the pan with cold oil, heat it to 40% to 50% heat, add the shredded pork (don’t turn it first to avoid the paste)
8. Add the diced shallots, half of the ginger and minced garlic, cook in the cooking wine and stir well until the shredded pork turns pink and white, and then take it out for use
9. Add oil to the original pot and put the Pixian bean paste on a low fire.
10. After the red oil is fried, add half of the ginger and garlic and stir fry for a fragrance.
11. Add the vegetables and stir well
12. Add the shredded pork and stir fry for about 1 minute
13. Pour the juice into the bowl and collect the juice evenly and then it can be out of the pot
Tips:1. When frying the shredded pork, it is necessary to heat 40 to 50%, so that the shredded pork will be more tender and tender.
2. The bowl of juice should be prepared in advance.
