1. Shred the peppers, carrots, and cucumbers and set aside. Shred the fungus after soaking
2. Cut the meat into shreds, beat in an egg, grasp well, pour in a little starch after grasping well
3. Grasp even
4. The amount of hot oil at the bottom of the pot should be less than the shredded pork, so we need to fry the shredded pork first.
5. Slip in the shredded pork, half-cooked, remove and set aside
6. Keep oil on the bottom of the pot
7. Add minced garlic, dried chili, and ginger until fragrant
8. Put Pixian bean paste and fry the red oil, add sugar, soy sauce, cooking wine, white vinegar
9. Add pork shreds and stir fry
10. Add all the vegetables, stir fry until the noodles are cooked, drizzle with starch water out
11. Out
