[vegetarian Fried Fish-flavored Pork Shreds]
1.
The fungus is foamed with water, washed and shredded. After the fungus is soaked in water, it will rise more, so less soak, just three or four;
2.
Peel and shred lettuce, shred carrots and set aside
3.
Wash the green onions, cut into sections and set aside
4.
Wash the red pepper, remove the stalks and seeds, shred, and cut the green onion into sections for later use
5.
Mince garlic and ginger, mince 4 pickled peppers and set aside;
6.
Heat vegetable oil in a wok, add soaked chili, ginger, garlic and sauté
7.
Add shredded carrots, shredded lettuce, and red pepper, and stir-fry, slightly broken, set aside the vegetables, put a spoonful of Pixian bean paste, stir fry with red oil, and stir-fry the vegetables
8.
Stir-fry the fungus shreds and green onions evenly
9.
Take a small bowl, add two teaspoons of vinegar, one teaspoon of soy sauce, two teaspoons of sugar, half a spoon of salt, half a spoon of starch, and add a little water to mix well, adjust into a juice, pour the mixed sauce into the pot
10.
Stir-fry evenly and serve