1. Prepare ingredients.
2. Shred pork, winter bamboo shoots, carrots, and fungus, mince garlic and set aside.
3. Marinate the pork with water starch for ten minutes.
4. After the water is boiled, blanch the winter bamboo shoots for a few minutes, and then set aside.
5. Take a clean small bowl, and then add the appropriate amount of cornstarch, 2 tablespoons of sugar, 1 tablespoon of chicken essence, 2 tablespoons of light soy sauce, 1 tablespoon of salt, 4 tablespoons of vinegar, then pour in half a bowl of water, and mix into a bowl The juice is set aside.
6. Add an appropriate amount of oil to the pot. After the oil is hot, put the shredded pork into the pot. Stir-fry until the shredded pork turns white and serve.
7. Leave an appropriate amount of base oil in the pot. After the oil is hot, add a little bean paste, chopped pepper, and minced garlic to fry to create a fragrance.
8. Put the shredded pork and winter bamboo shoots in the pot in turn, stir and stir evenly.
9. Put the fungus in the pot and stir-fry evenly.
10. Put the carrot shreds in a pot and stir-fry evenly.
11. Pour the bowl of juice into the pot, bring to a boil, stir and stir evenly. Then turn off the heat and pour a little sesame oil to serve.
Tips:1. The reason for choosing tenderloin is that the tenderloin is more spicy. Before cutting the meat, put it in the refrigerator and freeze it for a while, which makes it easier to cut.
2. The amount of chili can be increased or decreased according to your own taste.
3. Doubanjiang has a salty taste. So be careful when putting salt.
You can add WeChat "leyou517" for inquiries if you have any questions during the cooking process. I will answer them carefully one by one.
