1. That's the material
2. Dry fungus and soak in water, wash and remove the roots for later use
3. Wash pork tenderloin, cut into thick shreds, add starch and marinate
4. Wash the carrots and cut into shreds. Wash the green peppers, remove the stems and seeds, and cut into shreds.
5. Scallions and garlic slices
6. Turn on the fire, add oil to the wok and heat it up
7. Put out the shredded pork and stir fry until it changes color
8. Add the green onion and garlic and stir fry for a fragrant flavor
9. Add carrot shreds and green pepper shreds and stir fry evenly
10. Stir-fry for a while, my family loves the softer ones
11. 1 tablespoon of light soy sauce, 1 tablespoon of salt, 1/2 tablespoon of chicken essence, 2 slices of vinegar, 1 tablespoon and a half of sugar, 3 tablespoons of water and stir well
12. Add three spoons of Pixian bean paste and stir fry evenly
13. Stir in the fungus and stir fry
14. Mix starch with water and mix thoroughly
15. Pour in the just adjusted water starch and quickly stir fry
16. Turn off the heat and serve
Tips:After thickening, it's easy to fry it quickly
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