1. Shred pork, add a little cooking wine and a tablespoon of water starch, and marinate for 20 minutes.
2. Cut pleurotus eryngii for use.
3. Shred green pepper, shred carrot, mince green onion, ginger and garlic, set aside.
4. After blanching the black fungus, squeeze out the water and cut into shreds for later use.
5. Pleurotus eryngii shreds are blanched in boiling water until they are cooked and soft, remove and set aside.
6. Chop Pixian watercress and mince soaked wild pepper. Mix 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of cooking wine, half a bowl of water, and 5 grams of starch into a bowl of juice for later use.
7. Heat oil in a pot, add chopped green onion and ginger until fragrant, add Pixian watercress and wild mountain pepper to stir-fry with red oil.
8. Add pork shreds and fry until the color changes.
9. Add shredded eryngii mushrooms and stir fry for half a minute.
10. Add the fungus shreds and carrot shreds, and fry until the carrot shreds are cooked.
11. Add the green pepper shreds and stir-fry slightly, pour into the bowl of juice.
12. Stir the ingredients and seasonings evenly, sprinkle the minced garlic and turn it over.
Tips:1. It is best to use red pickled pepper or chopped pepper in the fish spice. I used wild pepper if I didn't have it.
2. The quantity of condiments is just a reference value here, which should be added according to your actual situation.
3. Blanching the Pleurotus eryngii shreds first can save the time of frying and reduce the oil absorption of the eryngii mushroom.
4. The green peppers I stir-fried here are relatively raw, if you like to eat a little bit cooked, you can put it in in advance.
5. Be sure to stir before pouring the juice, because the starch inside will sink to the bottom.
