1. Soak 10 grams of dried fungus in water, peel the carrots, wash the high bamboo shoots and lean meat.
2. Shred the lean meat, add salt, cooking wine, and starch to marinate.
3. Tune fish sauce: starch, salt, sugar, vinegar, light soy sauce, water (or broth).
4. Wash and shred black fungus, shred high bamboo shoots, shred carrots, and soak in hot water for a while to remove the filtered water.
5. Chop the garlic seeds, and chop the green onions for later use.
6. Put oil in the pan, instead of heating the oil, put the shredded pork and stir fry.
7. Add minced garlic and stir fry.
8. Put the carrot shreds and stir fry.
9. Put high bamboo shoots and stir fry for a few seconds.
10. Put the fungus wire and continue to stir fry.
11. Poured fish sauce.
12. Stir-fry until the soup is thick.
13. Sprinkle the green onions from the pot.
14. Filling a bowl of rice, posing, fish-flavored pork rice, cute?
Buy on JD
Buy on Amazon