1. Slice the pork as long as possible, and then shred.
2. Put 1 spoon (cooking wine, soy sauce) and 2 spoons of light soy sauce, beat in an egg white, add a spoon of starch, mix well, marinate for 5 minutes, set aside.
3. Carrots, peppers, fungus, shredded, onion, ginger and garlic. Put in an empty bowl (one spoon of cooking wine, one spoon of soy sauce, one spoon of Pixian sauce, one spoon of ketchup, one spoon of salt, three spoons of sugar, three spoons of vinegar, one spoon of starch, five spoons of water, three crushed dry Chili) Adjust the juice and set aside.
4. Start the pan and heat the oil, add the shredded pork under the hot oil, and quickly loosen it, and take it out of the pan in two minutes to control the oil.
5. Start another pot, pour the salad oil in the pot, add carrots, hot peppers, shredded pork, stir fry over high heat, then add the adjusted juice, and finally put the fungus and stir fry out of the pot.
Tips:Less salt. A spoonful of salt is the size of the plastic spoon in the spice box.
