1. Shred pork loin, pour white pepper, cooking wine, starch, 2 tablespoons of edible oil, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, marinate and set aside! Shred carrot, shred onion, shred fungus, shred green pepper, mince garlic, green onion and ginger, set aside, start pan, heat the pan with cold oil, first add Pixian bean paste, chop pepper, fry until fragrant, pour shredded pork Stir fry, as shown
2. Stir-fry evenly. After the color changes, add the crushed pepper and pepper and continue to fry, pour in the green onion, ginger and garlic, and continue to fry
3. Pour the fungus wire and stir fry evenly
4. Pour shredded winter bamboo shoots and shredded carrots and stir-fry evenly, add shredded onion and stir fry
5. Add the seasoning ratio, 3 spoons of vinegar, 3 spoons of sugar, 2 spoons of light soy sauce, 2 spoons of water, and 1 spoon of starch mixed liquid, continue to stir fry
6. After stir-frying evenly, you can smell the scent of fish-flavored shredded pork
7. Finally, pour the green pepper shreds and continue to stir-fry for a few more times, and you can get it out of the pot! Both Pixian Douban and Chopped Pepper are salted, so there is no need to adjust the salt
8. Serving
9. How many bowls can you have with rice?
Tips:The amount of onion is very small, don't put too much, it will taste bad!
