1. Shred pork tenderloin.
2. Put the shredded pork on a plate, add salt, cooking wine, dry starch and a small amount of cooking oil, stir evenly and marinate for 10 minutes.
3. Prepare chopped green onion and ginger.
4. Prepare the fungus for soaking hair.
5. Wash the green peppers, remove the stalks and seeds, and cut into shreds; wash and shred the carrots.
6. Raise the pot and burn the oil.
7. Pour in the marinated shredded pork (don’t stir it yet, let the shredded pork touching the bottom of the pan change color and solidify, then use a spatula to slide it. In this way, the starch-coated shredded pork will not stick to the pan and will not stick to each other. Is the trick).
8. After the silky pork is fried out of the pan, raise the pan to heat the oil and saute the chopped green onion and ginger.
9. Pour in Pixian bean paste.
10. Fried red oil.
11. Stir in the green and red pepper shreds and the calabash shreds.
12. Add table salt.
13. Add light soy sauce.
14. Add cooking wine.
15. Add fuel consumption.
16. Add balsamic vinegar.
17. Stir fry quickly.
18. Add pork shreds.
19. After stir-frying, add white sugar and stir-fry.
20. Water starch hooks a thin gorgon.
21. Turn off the heat when the soup is thick.
22. Finished picture.
