1. Ingredients: pork essence
2. Spring bamboo shoots, black fungus, carrots
3. Cut the meat into even shreds with thick chopsticks, add salt, pepper, and cooking wine to marinate for 10 minutes
4. Add water starch and gently sizing, drip a few drops of oil and mix well
5. Shred the carrots and cut the soaked black fungus into strips
6. Peel the spring bamboo shoots
7. Wash and shred
8. Boil in boiling water
9. Remove and reserve in cold water
10. Chop the green onion, ginger, garlic and red pepper and set aside
11. Mix a bowl of gorgon: add salt, sugar, monosodium glutamate, light soy sauce, vinegar and starch to the bowl and mix well and serve.
12. Warm oil in a pan, add the starched pork
13. Fry it until it changes color to serve
14. Add carrot shreds and fry until broken
15. Put the fried shredded pork and carrot on the plate and set aside
16. Leave the oil at the bottom of the pot and add the onion, ginger, and garlic. Red pepper saute
17. Add Pixian bean paste and stir-fry on low heat
18. First add the spring bamboo shoots and black fungus and stir fry
19. Then put in the spare shredded pork and carrot
20. Stir fry quickly and evenly
21. Cooked into a bowl of gorgon
22. After the juice is evenly wrapped with the main and auxiliary materials, the heat can be turned off
23. Put it out of the pot and serve on the table
Tips:1. Blend the bowl of gorgon in advance to facilitate subsequent frying.
2. The amount of seasoning can be adjusted according to your own taste.
