1. Soak the fungus, cut the tenderloin into shreds, use a little salt, and evenly grasp the sugar, a teaspoon of starch sizing, mix well with a teaspoon of oil, and seal for later use. The fungus, chili, and carrot are also shredded. Cooking wine, soy sauce, and water are mixed into sauce, the ratio is about 1:1:0.3:2:3
2. Heat the pan, pour in a little oil, pour in the lean meat and oil
3. Body turned white and ready for use
4. Leave the oil in the pot, put a little garlic, sauté fragrant, add the fungus and stir fry for a few seconds
5. Add the carrots and continue to fry for a few seconds until soft and ready to be set aside
6. Put a little oil in the pot again, add minced garlic, chopped pickled peppers, white onion, and minced ginger until fragrant
7. Scoop in two tablespoons of Pixian bean paste
8. Stir-fried red oil
9. Add the smooth pork and stir fry evenly
10. Pour shredded green and red pepper
11. Stir-fry for a while and then pour in the carrots and black fungus that have been fried before
12. Pour in the previously mixed sauce (3 tablespoons of water can be added to the sauce) and stir-fry again evenly
13. Add a little starch, add water and mix it with thin gorgon, then put it up and enjoy
Tips:1. The ratio mentioned in the steps is approximate. Please adjust it slightly according to your personal taste. The taste shall prevail.
2. The bean paste must be fried with red oil and then poured into the shredded pork, otherwise the oil color will be far different and the gloss will be poorer.
3. The sauce is mixed in advance, and the shredded pork can be poured into the pot immediately after it is evenly fried, so as to avoid temporarily finding the sauce and causing omissions
4. The whole dish only needs very little salt, only a little bit is added when marinating shredded pork, because soy sauce is salty, soy bean paste is also salty, pickled peppers and balsamic vinegar are both salty
5. Don't thicken too thick, it will taste greasy, because it has sour, sweet and salty umami, the collocation is very balanced, so although the red oil looks bright, this dish is actually not too spicy.
