1. Shred pork, use 1/2 spoon light soy sauce, a little bean paste, a little shredded ginger, and 1/2 spoon starch for marinating preparation (the amount will increase or decrease according to the amount of ingredients)
2. Shred carrots and lettuce, soak and shred the fungus for later use. (Since the step diagram is added later, there is no lettuce today, please forgive me.)
3. Mix all the spices in the accessories for later use. (Among them, 1 teaspoon of sugar, 2 spoons of vinegar, 1 spoon of light soy sauce, 1 spoon of starch, a portion of green onions, ginger, minced garlic, add a little water and mix thoroughly)
4. Put some green onion, ginger, and minced garlic in a hot pan with cold oil, then add 1 spoonful of bean paste and sauté until fragrant
5. Stir-fry the shredded pork
6. Push the shredded pork to the side or shovel it up, add lettuce, carrots, and shredded fungus, stir fry until they are broken, and mix well with the meat.
7. Pour the juice from step 3 and stir-fry evenly, and collect the juice on high heat
Tips:1. The sauce of fish-flavored shredded pork and bean paste are very important and cannot be omitted;
2. What I stir-fry is for 1 to 2 people. The amount of all seasonings needs to be adjusted according to my taste and the amount of ingredients. Most of the ingredients are based on my own experience and habits;
3. It is our own habit to put bean paste when marinating shredded pork, so it is more delicious, if you don't like it, you can omit it.
