1. Green pepper, fungus, carrot, shredded and set aside
2. Wash and shred the meat for later use
3. Slice the green onion, ginger, garlic and dried chili
4. 1: Heat the pot, add an appropriate amount of salad oil, then pour the onion, ginger, garlic, dried chili into the pot and choke the pot, then pour the shredded pork into the pot and stir-fry until the shredded pork turns white. 2: Pour the green peppers, carrots and fungus into the pot and stir fry. 3: Stir fry with soy sauce, vinegar, sugar, oil and Pixian bean paste. Then add the right amount of salt. 4: Finally thicken with starch. Stir fry for 2 minutes and add appropriate amount of chicken essence. That's it!
Tips:Because I am a pregnant woman, there is no cooking wine. When frying shredded pork, you can also add some cooking wine to get rid of fishy.
Oil consumption and Pixian Doubanjiang are relatively salty. It is best to taste it first and add a little salt. Too salty will affect the taste.
