1. Cut the tenderloin into shreds, a little cooking wine, half a spoon of light soy sauce, and half a spoon of cornstarch, marinate for five minutes.
2. Cut the soaked fungus into shreds, shred carrots, shred green peppers, and mince green onion, ginger, and garlic.
3. In a pot, heat oil, stir-fry the marinated meat until white, and put it in a bowl.
4. Use the remaining oil in the pan to continue to fry the onion, ginger, and garlic.
5. Add the carrots and stir fry for half a minute.
6. Add the fungus and continue to fry for half a minute.
7. Add the green pepper and continue to fry for a while.
8. Add light soy sauce, sugar, salt, chop pepper and stir fry for a while, use cold boiling water to boil the remaining half a spoon of cornstarch, put it in the pot and stir to collect the juice, then turn off the heat.
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