1. Wash and cut all the vegetables: fungus, green peppers, carrots, tenderloin, onion and shredded, garlic moss into sections, ginger, garlic and moss. Use starch slurry for pork and set aside.
2. Heat the pan and pour the oil. When the oil is 30% hot, add the shredded pork. After all the shredded pork turns white, set aside. Pour all the vegetables into the remaining oil, stir fry evenly and serve. Pour out the remaining oil, leave a small amount of oil in the bottom of the pot, turn off the heat and pour in the ginger, garlic and mocha, pour in two spoons of Pixian bean paste, stir fry evenly, pour in a spoon of cooking wine, add the same amount of sugar and white vinegar, add the dark soy sauce after evenly mixing , Chicken essence (you can add a small amount of salt when you eat salty), add a small amount of pepper, stir evenly on high heat, pour in water starch, boil and stir until foaming, add the meat, stir-fry evenly and add the vegetables. Stir-fry evenly over high heat, let the juice wrap each vegetable, turn off the heat when it is cooked.
3. Finally, add the red oil and stir fry evenly out of the pan. No or nothing.
Tips:Try to show your knife skills, the taste will be more enjoyable
