1. Soak hair: soak dry fungus in advance.
2. Preparation: shred the soaked fungus into shreds or small pieces, shred carrots, and green peppers to shreds and set aside.
3. Marinated meat: Wash the lean meat and cut into two thick shreds (the specific standard is 10 cm in length, 0.3 cm in width, and 0.3 cm in height). First add salt and cooking wine and grab evenly, then add egg white and starch to grab evenly, and then add a small amount of salad oil seal Put the oil in the refrigerator and marinate for 20 minutes.
4. Prepare small ingredients: green onion, ginger, garlic, cut into fines and set aside.
5. Adjust the juice: Take a small bowl, mature vinegar, sugar, salt, sesame oil, light soy sauce, cooking wine, wet starch (the acidity of vinegar is preferably between 4.5 and 5.3).
6. Blanch the water: Put the carrots and fungus into the cold water in the pot and remove it for later use.
7. Oil: Heat up the wok, pour in more oil and heat 40 to 50% of the heat, add the shredded pork and slide it until it is mature, and remove it for later use (the shredded pork should not be overcooked).
8. Stir-frying: Add the chopped green onion, garlic, ginger, and pickled peppers in the bottom oil of the pot. After frying, add the bean paste and fry the red oil.
9. Ingredients: Add carrot shreds, fungus, and green peppers, stir-fry evenly, then add the oily pork shreds and stir-fry evenly.
10. Finished product.
Tips:1. If you like the authentic taste, you can add green bamboo shoots.
2. Fish-flavored pork shreds is a classic dish. The main ingredient is usually tenderloin. The meat is tender and needs to be removed to prevent the teeth from being inserted. It is more difficult to cut thin shreds, and the thickness of each stick should be even. 3. Only when they are fried are they consistent.
4. The cut shredded pork should be washed twice more with clean water to prevent blood in it.
