1. Cut the tenderloin into slices, then shred
2. Shred green peppers, fungus, and carrots
3. Put 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of cooking oil, 1 tablespoon of starch in the tenderloin and marinate for 10 minutes
4. Prepare fish-flavored juice: 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of light soy sauce, 2 tablespoons of water, 1 tablespoon of starch, mix well
5. Heat oil in a pan, add the shredded pork, and fry until the color changes and remove
6. Heat oil in a pan, add green onion, ginger, garlic and fry until fragrant, add pickled peppers, a little bean paste and fry until fragrant, pour in green peppers, carrots, and fungus until they are broken
7. Add the shredded pork, pour in the fish-flavored sauce to thicken, stir fry evenly, and then take out
