1. Prepare the required ingredients, soak the black fungus in cold water
2. Cut lean meat into thin strips and add salt
3. Add one and a half spoons of starch, add about 20ml of water and stir until smooth
4. Take a bowl and add a spoon of vinegar
5. Two spoons of sugar
6. Half a spoon of starch
7. Add a spoonful of light soy sauce
8. A little bit of fresh vegetables, then add 50ml of water, mix thoroughly and set aside
9. Cut the soaked black fungus into thin strips, cut the carrot into thin strips, mince the ginger and garlic, and cut the green onion into small pieces.
10. Add oil in a hot pan, add pepper to 60% of the oil
11. The shredded pork is quickly sautéed under eight layers of heat
12. Discolor the shredded pork, stir fry and add the minced pickled peppers
13. Add the bean paste
14. Add ginger and garlic
15. Stir-fried red oil color
16. Add the carrot shreds and black fungus shreds and stir well
17. Pour the juice to thicken the juice
18. Collect the gorgon juice until 70% dry, add the scallions and chives, stir-fry for a while and immediately put it on the pan
19. Spicy and sour fish full of scent, full of praise
