1. Prepare condiments, probably so much. You can’t save condiments when you stir-fry Sichuan cuisine
2. Make the meat, shred the meat, put salt and starch (so that the meat will not be fried)
3. Put the oil in the dry pot, turn on a small fire to boil the oil
4. When the oil is 70% hot, add the prepared condiments (ginger, garlic, chili, and Pixian Douban) and stir fry until fragrant
5. Then stir-fry the meat. (This is not done). When the meat is almost cooked, add some soy sauce to color the meat. After the meat is cooked, start the pan and leave the oil in the pan.
6. Stir-fry the lotus white with the remaining oil in the pan, it takes about 2 minutes to fry
7. Then add the shredded pork, put in the MSG, fry a few times, and out of the pot
Tips:1. Pixian Douban is very important
2. If you like spicy taste, you can add more chili and pepper
3. The lotus white does not need to be drained too dry
4. A good mood for cooking
