1. Cut the pork into strips and stir in a small amount of cornstarch soy sauce.
2. Shred the lettuce and carrots for later use.
3. Fungus, cut into smaller ones for larger ones.
4. Shred the ginger and garlic into slices.
5. Balsamic vinegar, oyster sauce, light soy sauce, Hu Yumei bean paste, Pixian bean paste, and sesame oil, mix well and set aside.
6. Add oil to the wok and add pork shreds. Add garlic and ginger while sautéing it changes color. Pick up the pot and set aside.
7. Add carrots and lettuce, stir-fry for a while, then add pork shreds. Stir fry for a while and add the previously prepared sauce.
8. Stir-fry for a while and it will be out of the pot.
Tips:Because when preparing shredded pork, light soy sauce is used. When preparing the sauce. Heavier seasonings are used, so there is no need to add salt when frying. Individuals with heavy flavors can be added by themselves, but mine is not salted.
