1.
2. Shred pork, add a little salt, cooking wine, starch, and oil to marinate
3. Then shred the black fungus soaked in advance, green and red peppers, and bamboo shoots.
4. In a small bowl, add green onion, ginger, garlic, vinegar, sugar, soy sauce, starch, and water to make a fish sauce. Chop the Pixian bean paste with a knife and set aside
5. Add appropriate amount of cooking oil, heat to 50% heat, put in the shredded pork, and spread it with chopsticks
6. After the meat turns white, add it to the bean paste
7. Stir-fried red oil
8. Then add all the side dishes and stir fry
9. Then scoop up the green onion, ginger and garlic in the fish sauce, put it in the pot and stir fry together
10. It's almost cooked through, then pour it into the fish sauce
11. Once the juice is thick, you can turn off the heat and cook
Tips:The preparation of fish-flavored juice is the key to this dish. When it is fried to the end, first remove the onion, ginger, garlic and fry it to get the fragrance, and then pour the fish-flavored juice to collect the juice.
