1. The big one is a spoon, the small one is a tea spoon
2. Wash the bamboo shoots and cut into shreds or strips, blanch them in boiling water for two minutes, remove the dried water and set aside.
3. Soak the dried fungus in warm water for 20 minutes to make it ready. Wash the fungus with water to clean the mud and sand, and change the knife into a slender shape for later use.
4. Wash and peel the carrots, cut into filaments, wash and remove the green peppers, remove the seeds and tendons, and cut into long strips for later use.
5. Cut the pork tenderloin into thin strips, add 1 tablespoon of cooking oil, half a teaspoon of salt, and marinate for ten minutes.
6. The soul of the flavor of fish-flavored shredded pork is in this bowl of fish-flavored juice. Add 2 teaspoons of sugar, 2 tablespoons of rice vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, half a teaspoon of salt, half a teaspoon of black pepper, 2 teaspoons of starch, and 3 tablespoons of water. Stir well and set aside. According to personal taste, if you like more sour and sweet, the amount of sugar and vinegar can be increased in equal proportions.
7. Mince scallions and garlic, and slice ginger for later use.
8. Pixian bean paste and chopped pepper are ready. If the particles are too large, you can take out one tablespoon each in advance and chop them with a knife.
9. Add 4 tablespoons of edible oil to the oil pan to heat, add green onion and ginger and stir fry for a fragrant flavor.
10. Add the shredded pork and stir fry quickly over high heat until the shredded pork is discolored and broken.
11. Add one tablespoon each of Pixian bean paste and chopped pepper, stir fry for half a minute to get the red oil.
12. Add all the prepared side dishes and stir fry quickly over high heat for 2 to 3 minutes.
13. Stir the fish-flavored juice thoroughly again, pour it evenly along the side of the pot, and stir-fry quickly.
14. Quickly stir fry until the soup is evenly thick, add all the minced garlic when the viscosity is moderate, and stir evenly to turn off the heat and take it out of the pot.
