1. Cut the meat into strips for later use, mince the green onion, ginger, and garlic for later use. Wash the seafood and mushrooms and tear apart by hand.
2. Pour the oil and fry the shredded pork until browned.
3. Pour a small handful of crushed chili, a small spoonful of hot bean paste, green onion, ginger, and garlic into the pot.
4. Pour in the seafood mushrooms, stir-fry, and after the water comes out, add a spoonful of oil, a spoonful of light soy sauce, a spoonful of white sugar, a spoonful of refined salt, a spoonful of thirteen incense, a spoonful of vinegar, a spoonful of chicken essence, salty Light and moderate, fry until the moisture is slightly dry, and then ready to serve.
Tips:You can also add cooked black sesame seeds before they are out of the pot for better taste. This dish does not need to be fried for too long, because the seafood mushrooms are easier to cook. Vinegar should not be too much, it will be a little acid. There is no need to add water, because the water in the seafood mushroom itself is sufficient. In addition, if you have plenty of time, you can also marinate the shredded pork with cooking wine, refined salt, and soy sauce for a while.
