1. Soak fungus and shiitake mushrooms into shreds, shred pork loin, shred carrots, dried tofu, and dried squid, and cut garlic into sections.
2. Add 1 teaspoon of light soy sauce and starch to the tenderloin, and marinate half a teaspoon of chicken essence and pepper for 2 minutes.
3. Shred ginger and mince garlic.
4. Add 1 teaspoon of starch, sugar, light soy sauce, cooking wine and salt to each bowl. Add a small amount of water to adjust for use.
5. Heat the pan and pour the oil, add the shredded ginger and minced garlic until fragrant, then add the shredded pork and stir fry for a while.
6. Add dried tofu, carrots, and shredded squid and stir fry.
7. Add shiitake mushrooms and fungus, stir-fry for a while, add the starch juice that was previously adjusted, and stir-fry until the starch juice becomes viscous and even.
8. Add garlic sprouts and fry until cooked and served. It’s the first time to make it myself, and adding more bamboo shoots may make it more refreshing.
Tips:1. Fried mushrooms are more fragrant with dried mushrooms;
2. When adding starch juice, it must be stir-fried evenly, otherwise the starch is easy to clump unevenly.
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