1. Wash fresh hot peppers, carrots and green onions and set aside. Wash the fungus with water.
2. A piece of fresh pork tenderloin.
3. Boil the meat and cut evenly into silk, add cooking wine, salt, water starch and marinate.
4. Hot peppers, carrots, green onion and white fungus are evenly shredded.
5. Finely chop ginger, garlic, green onion, and millet pepper into sections.
6. Take a small bowl, add light soy sauce, monosodium glutamate, sugar, white vinegar, water starch and mix well and set aside.
7. The wok is ignited into the oily heat, the shredded pork is scattered, and the light soy sauce is added to the fragrant flavor.
8. Scrape the shredded pork to the side of the pot, add the green onion, ginger, garlic, and millet pepper to the base oil to saute, then add the bean paste and fry the red oil.
9. Add carrots, hot peppers, and green onions and stir-fry. Add a little sugar or hot water to stir-fry evenly.
10. Stir fry into the fungus.
11. Stir the mixed juice evenly, pour it on the dish, and stir-fry quickly evenly.
12. Sprinkle red oil on the plate.
