1. Rinse the purchased meat, peel the lettuce, and soak the dried fungus with water.
2. Shred the lettuce, not too thin, but a little thicker; cut the fungus into strips. After cutting, marinate the lettuce with a little salt for 15 minutes, and then squeeze the water away for later use.
3. After the shredded pork is cut, put the onion, ginger, garlic slices, pepper, cooking wine, Pixian watercress, starch into the shredded pork, mix well and marinate for 10 minutes; chop the pickled peppers, and cut the onions into chopped green onions; add the vinegar, Soy sauce, sugar, cooking wine, starch and water to make a juice for later use
4. Pour in the right amount of oil. When the oil temperature is right, pour the marinated shredded pork and fry it over high heat. When the color of the meat changes, add pickled pepper and stir fry for 2 minutes, then pour in the prepared fungus, and stir-fry the shredded lettuce for 2 minutes. Finally, add the prepared seasoning sauce and stir fry, and finally sprinkle with chopped green onion! The sour, sweet and spicy is delicious!
Tips:The shredded lettuce must be marinated with salt and squeeze out the moisture, so that the shredded lettuce will be more crispy!
