1. Soak the black fungus in warm water.
2. The shredded winter bamboo shoots are blanched to remove the bitterness and astringency.
3. Shred green and red peppers, winter bamboo shoots, and black fungus.
4. The ginger and garlic are minced with a squeezer.
5. All materials are ready.
6. Clean the pork tenderloin and shred it.
7. Cut the tenderloin into shreds and place it in a large bowl.
8. One spoon of cornstarch, two spoons of chicken powder, and two spoons of rice wine are marinated.
9. Stir the shredded tenderloin and marinate for 20 minutes.
10. One teaspoon of salt, two teaspoons of sugar, two teaspoons of pepper, three teaspoons of vinegar, three teaspoons of light soy sauce, and one teaspoon of cornstarch make a small bowl of fish-flavored juice.
11. Heat the pan with cold oil, heat the oil to 50%, fry the tenderloin until white, and then take it out of the pan first.
12. Heat oil and saute ginger and garlic.
13. Add shredded winter bamboo shoots, shredded green and red peppers, and shredded black fungus and stir fry.
14. Pour in the tenderloin and continue to stir-fry, and pour in the fish-flavored sauce.
15. The fried fish-flavored shredded pork is placed on a plate, and sprinkled with chopped green onion and coriander.
Tips:Marinated with chicken powder can lock the gravy and make the meat more tender.
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