1. Cut the pork tenderloin into thin strips, add starch, cooking wine, salt, and pepper. Grab and pickle for later use.
2. Shred carrots, fungus, and winter bamboo shoots.
3. Finely chop the green onion, ginger, and garlic.
4. Prepare fish-flavored juice (small coffee spoon): sugar (4 and a half spoons), vinegar (add more, 6 spoons), cooking wine (3 spoons), water starch (4 spoons), soy sauce (1 spoon), chicken essence (appropriate amount)
5. From the pan, add the shredded pork in the hot oil, spread out and stir-fry the serving plate.
6. Add chopped peppers in the remaining oil and stir fry.
7. Stir-fry the red oil and add minced ginger and garlic.
8. Add carrot shreds, fungus shreds, and winter bamboo shoots shreds and stir fry.
9. Add the shredded pork and stir fry evenly.
10. Finally add the prepared fish-flavored sauce and chopped green onions, stir-fry for a while and it will be out of the pan.
Tips:1. Be sure to put the chopped green onion last, if it is put in the pot, it will be sticky
2. There is no need to put salt in the fish-flavored sauce, because the chopped pepper itself is already salty
3. You can also add appropriate amount of bean paste when frying, the taste will be heavier
