1. Shred the meat, add 1 tablespoon of salt, pepper, a little cooking wine and cornstarch and marinate for 15 minutes.
2. Shred the fungus, carrots, and green peppers.
3. Scallions, ginger, garlic, mince finely and set aside.
4. Put two spoons of Lee Kum Kee Spicy Bean Sauce and 1 spoon of Lee Kum Kee Mapo Tofu Sauce in a small bowl. Two tablespoons of light soy sauce, one tablespoon of oyster sauce, one tablespoon of vinegar, a little chicken essence, one tablespoon of white sugar, one tablespoon of cornstarch, and some water to make fish-flavored juice
5. Hot domestic oil, pour shredded pork and stir fry until the shredded pork turns white.
6. Set the shredded pork to the side, pour in the green onion, ginger and garlic, and stir fry until fragrant.
7. Add the tempeh sauce and stir-fry evenly. The color is already very attractive.
8. Pour in shredded fungus, carrot shreds and green pepper shreds and continue to stir fry.
9. When the vegetables are almost cooked, pour in the fish-flavored juice prepared in advance.
10. After the fire is closed, you're done.
11. The taste is really good. My husband said that it tastes better than the restaurant's. It's too good for face.
Tips:There is no need to add salt because the seasoning is already very flavorful.
Marinating meat with cornstarch will make the meat more tender and refreshing.
