1. Shred the tenderloin, add a little salt, 1 teaspoon of cooking wine, 1/3 teaspoon pepper, a little cornstarch, half an egg white, 1/4 teaspoon loose meat powder, 2 teaspoons water in one direction, mix well and marinate for ten minutes
2. Mince pickled peppers, garlic, ginger, shredded winter bamboo shoots and black fungus and set aside
3. Prepare a small bowl, put in half a bowl of water, add 2 teaspoons of sugar, 1/3 teaspoon of chicken powder, 1 teaspoon of rice vinegar, 1 teaspoon of dark soy sauce, mix well and set aside
4. Pour an appropriate amount of oil into the oil pan and cook until 30% of the heat. The shredded pork will be scattered and discolored. Remove and set aside.
5. Leave a little base oil in the pot, stir-fry the minced ginger, garlic, pickled pepper, and a teaspoon of bean paste to create a fragrant flavor
6. Winter bamboo shoots, stir-fry fungus
7. Add pork shreds and pour into the prepared sauce bowl
8. Bring to a boil for two minutes, add water, add the chopped green onion, stir evenly, and then take out
9. Finished product, appetizer and meal
Tips:The oil temperature of the shredded pork should not be too high so that the shredded pork is tender and smooth. Winter bamboo shoots need to be cooked in advance to remove the astringency!
If you don’t have winter bamboo shoots, you can use carrots instead!
