1. Cut pork tenderloin into shreds, add 2 grams of salt, 3 grams of white pepper, 3 grams of cooking wine, 3 grams of soy sauce, 5 grams of starch, and 5 grams of vegetable oil. Grab and sizing, and let stand for 10 minutes.
2. Cut the fungus, bamboo shoots, and pickled ginger into shreds, chop the two vitex and green onions with an oblique knife, and chop garlic and pickled peppers. Adjust 20 grams of vinegar, 7 grams of soy sauce, 15 grams of sugar, 10 grams of water starch, 2 grams of cooking wine, and 20 grams of broth into fish-flavored juice for later use.
3. Heat the frying pan, stir-fry the meat until it changes color.
4. Set the shredded pork all over, add ginger, pickled pepper, garlic, and bean paste, stir-fry for the red oil, and stir fry with the shredded pork.
5. Add the fungus and bamboo shoots and stir fry, then add the chili and green onions to continue stir fry.
6. Pour in the fish-flavored juice.
7. Stir-fry evenly, fully blend, and serve.
Tips:Pay attention to the salt content in this dish. A little salt and soy sauce are added when sizing. Pickled pepper and bean paste are also salty. There is also soy sauce in the fish sauce, which can be reduced as appropriate. I also wrote the approximate number of grams.
