1. Wash and shred pork, marinate with a little water starch and salt for preparation
2. Soak the fungus in cold water in advance
3. Wash the hair fungus and remove the diced strips
4. Mix the appropriate amount of starch, pepper powder, sugar, sweet noodle sauce, soy sauce, and water into juice and set aside (because my father is not jealous, I replaced the vinegar with sweet noodle sauce. I should use vinegar, but the taste is not very different. The water can be broth or Broth instead)
5. Mince pickled peppers (I used pickled peppers instead of red peppers), chopped garlic and mince ginger
6. Wash one green pepper and cut into strips (you can use one more, I will use it when I only have one)
7. Put oil in the pot, add a few more peppers, add the marinated shredded pork, stir fry quickly and evenly over high heat, and fry until the color changes and it’s ready for use
8. Add a little oil with the bottom oil in the pan, add the chopped pickled peppers and minced garlic and ginger and sauté until fragrant
9. Add green pepper and stir fry until fragrant, add pork shreds and stir fry together
10. Stir fry until evenly
11. Stir-fry, add the mixed sauce, stir-fry evenly, add a little chicken essence to turn off the heat
12. Just install it
Tips:Soaking fungus in cold water has a much better taste than soaking in warm water. After the hair is finished, wash it off with warm water;
There should have been bamboo shoots, but I just didn’t have them at home, so I didn’t add them either. The taste is still good;
Experiments show that pickled peppers are better than pickled red peppers and taste better;
I switched to sweet noodle sauce because my family was not jealous;
