1. Wash the pork shreds twice with clean water to wash out the blood in the meat.
2. Squeeze the shredded pork with water, add a little cooking wine, salt, pepper, and light soy soy sauce. Add a little starch and mix well. Pour a little oil to seal.
3. All three ingredients are shredded. (The fungus is soaked in advance)
4. Mince green onion and ginger, and slice garlic.
5. Put water in a pot, add shredded winter bamboo shoots when the water is boiled, boil for 5 minutes, add carrots and fungus.
6. Take out 1 minute after boiling again.
7. Prepare a bowl of juice, add 10 grams of sugar, 8 grams of vinegar, 8 grams of cooking wine, a little salt, light soy sauce, chicken essence, pepper, and starch.
8. Sit in a pot and pour oil. Pour 40% oil into the shredded pork and stir fry evenly. Remove the shredded pork when it changes color and set aside.
9. Put the remaining oil in the pot into the Pixian bean paste, stir fry until fragrant, add the onion, ginger, and garlic until fragrant.
10. Pour in shredded pork and stir fry evenly.
11. Pour in winter bamboo shoots, fungus and carrots.
12. Stir-fry evenly, pour in a bowl of juice and stir-fry evenly. A little bit of light oil can be taken out of the pan.
13. Finished product.
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