1. Prepare all ingredients
2. Wash the lean meat and cut into shreds, put it in a bowl, add salt, chicken powder, soy sauce, starch, stir well, and marinate for a while
3. Soak dried mushrooms and dried fungus until soft, wash and shred. Peel and shred carrots. Peel the garlic cloves and smash them, and smash the shallots. Wash celery and cut into sections
4. Put the oil in a hot pan, saute the garlic and shallots
5. Pour in the marinated lean meat and stir-fry for a while on high heat
6. Stir fry until the shredded pork turns white, serve and set aside
7. Adjust the sauce: add starch and appropriate amount of water, add a little rice vinegar, sesame oil, chicken powder, sugar, stir evenly, set aside for later use
8. Heat the wok again, add some oil, and saute shredded shiitake mushrooms and celery first
9. Pour shredded carrots and shredded wood ears and stir-fry for a while
10. Add salt, pick up the pan to toss and fry the ingredients evenly
11. Pour in the fried shredded pork
12. Pour in the tuned sauce
13. Stir it quickly and evenly
Tips:Adjust the sauce in advance, because if you add the same seasoning during frying, the shredded pork will take too long to heat up, and it will not taste good when it is old. Finally, add the sauce and stir-fry while pouring, and the soup will be slightly thicker. Don't fry the carrots and fungus for too long, they need a little crispy texture to taste.
