1. Prepare materials.
2. Soak the dried fungus with rice water, remove the roots and rinse for later use.
3. Chop the green onion, mince the ginger and garlic, soak the dried red chili in water, and chop into shreds, mince the pickled peppers, and shred the bamboo shoots and fungus.
4. Make a sauce with sugar, cooking wine, vinegar, light soy sauce, chicken essence, water starch, and a little salt. You can adjust it according to your own taste. The spicy sauce is salty and you don't need to add salt. I like to adjust the ratio of one tablespoon of vinegar to half a tablespoon of light soy sauce.
5. Shred the tenderloin.
6. Add cooking wine, a little salt, water starch, grab it with your hands and marinate for ten minutes. The meat processed in this way is more tender when fried.
7. Put the oil in the pot, add the marinated pork, scatter, stir fry, and the flesh will turn white and set aside.
8. Leave the bottom oil in the pot, add the onion, ginger, and garlic until fragrant.
9. Add pickled peppers and dried peppers and stir-fry for a few times, then add hot sauce and stir-fry to get the red oil.
10. Add bamboo shoots and wood ears and stir fry a few times.
11. Add the oily shredded pork and stir-fry evenly.
12. Pour in the sauce, stir-fry the ingredients and harvest the sauce before serving.
13. It was served, spicy and delicious.
