1. Shred the tenderloin, add cooking wine and water starch, mix well with salt and marinate for more than 10 minutes. Shred carrots, fungus, lettuce, and green peppers, mince scallion, ginger and garlic. Adjust the juice: 3 spoons of sugar, 3 spoons of vinegar, 2 spoons of soy sauce, a little cooking wine, water starch, salt and mix thoroughly for later use.
2. Put oil in the pot, sauté the onion, ginger and garlic
3. After the shredded pork is fried, add a spoonful of Pixian bean paste and stir-fry the red oil
4. Add carrot shreds, lettuce shreds, green pepper shreds, and fungus shreds and fry until cooked
5. Pour in the pre-adjusted juice and stir well
6. It will be wiped out when it comes out of the pot with two bowls of white rice to ensure the speed
Tips:The amount of sugar can be increased or decreased according to taste
