1. After soaking the black fungus with water, wash it off (because some black fungus will have sand), and then cut into shreds for later use.
2. Carrots are peeled and shredded, and winter bamboo shoots are also shredded (because the winter bamboo shoots I bought here are relatively small, there is not much meat left after removing the coat, so the cuts are relatively small. I suggest you take a look when you choose winter bamboo shoots). Chop the green onion, ginger, and garlic into mince.
3. Cut the pork tenderloin into shreds.
4. Use a little salt to pinch the shredded pork tenderloin until it becomes sticky. Add a teaspoon of dried starch and a little water to make water starch, add it to the shredded pork, and grab it with your hands until all is absorbed. Add a spoonful of salad oil, mix well and marinate for preparation.
5. In a pot under cold water, boil the shredded winter bamboo shoots in a pot of boiling water for 2 minutes.
6. Remove the blanched winter bamboo shoots for later use.
7. Adjust the juice: 1 tablespoon of dried starch and 3 tablespoons of water are mixed into water starch. Add 1 spoon of cooking wine, 2 spoons of vinegar, 1 spoon of light soy sauce, 1 spoon of sugar, 1 spoon of sesame oil, and 5 spoons of water to the water starch. Stir evenly.
8. Put oil in the pot, pour the shredded pork at low oil temperature and stir fry until the surface of the shredded pork changes color.
9. Sheng out and spare.
10. With the remaining oil in the pot, pour the minced ginger and garlic into the pot, stir-fry on low heat to create a fragrance, and then pour in the chopped pepper and fry together to create a fragrance.
11. Pour in the carrot shreds and black fungus shreds, and stir-fry until cooked.
12. Stir-fry carrots and black fungus shreds and pour in shredded winter bamboo shoots.
13. After the stir-frying is done, slowly pour the juice that you started to mix into the pot, and then stir-fry, the vegetable will immediately have a certain consistency.
14. Turn off the heat and order the small green onions to serve.
Tips:1. This is a Sichuan dish that looks very simple, but is very simple to make.
2. When choosing winter bamboo shoots, be sure to look at the amount of meat inside. According to my personal preference, the ratio of meat, carrots, black fungus, and winter bamboo shoots is 2:1:1:1. This still depends on personal preference.
3. Adjusting the juice is the key. The starch cannot be too much, not too little.
