1. First, cut the pork into shreds and set aside
2. Slice garlic; shred green onions; shred dried red pepper (soaked in water and soften); shred carrots and soaked fungus
3. Add the cut pork into the egg white (note that it is the egg white)
4. Then add starch and a little salt to mix and marinate (sizing)
5. Add oil to the pot, and when the oil temperature reaches 30 to 40% hot, evenly disperse the smashed pork into the oil to make it slippery (lubricant)
6. After the shredded pork has changed color, tap it gently with a spoon and a strainer to peel off the adhered shredded pork; (Note: The oil temperature must be controlled at 30% or 40% hot, and the oil temperature should not be too high or too low. )
7. When the shredded pork floats on the oil surface, quickly remove it to control the oil
8. Put the oily shredded pork into a container and set aside
9. Add bottom oil to the pot, add the sliced garlic, red pepper, and Pixian bean paste (not available at home, so I have to use hot sauce instead) to burst the fragrance; o(*￣︶￣*)o
10. Pour in cooking wine, white vinegar and soy sauce, pour in the cut ingredients and stir fry; then add in sugar, MSG and other seasonings to adjust the taste
11. Add the smooth pork and stir fry evenly
12. Finally, add water starch to thicken, pour in chili oil to get out of the pot
13. Show the finished product; ha ha
14. Soft and glutinous pork; rich flavor; suitable for all ages
Tips:Note that the oil temperature should not be too high or too low; if there is no tenderloin, be sure to use meat