1. Cut the winter bamboo shoots, black fungus, onions, carrots, and red peppers into thin strips.
2. Shred the tenderloin, add a little salt, soy sauce, sweet potato powder, cooking wine and a little sesame oil to marinate for 10 minutes.
3. First adjust the juice needed for cooking: 15 grams of cooking wine, 20 grams of rice vinegar, 25 grams of sugar, a little salt, 10 grams of soy sauce, and 15 grams of starch.
4. Put the shredded winter bamboo shoots and shredded carrots into hot water.
5. Heat oil in a pan, sauté the shredded pork on high heat until it reaches the maturity. When frying, you can use chopsticks to open it.
6. Heat oil in a pan, add minced ginger garlic and minced pepper to fry until fragrant.
7. Add shredded winter bamboo shoots, shredded black fungus, onion, carrot shreds, red pepper shreds, add a little salt, and stir fry quickly.
8. Add the shredded pork that has been fried and continue to fry. Finally, add the seasoning sauce and stir-fry on high heat to collect the juice.
Tips:1. The sauces needed for cooking should be prepared first, so that you will not be in a hurry when cooking.
2. So first fry the shredded pork until it is mature, so that the fried shredded pork will not be old and the taste will be tender.
3. The minced chopped pepper is bought in the supermarket. The minced chopped pepper is salty, and there is already salt in the sauce, so no salt is added when cooking.
