1. Shred the tenderloin, add starch, and marinate in cooking wine for 10 minutes. Wash and shred the dried fungus after soaking. Shred carrots and red peppers.
2. Shred the onion, shred the ginger, and shred the garlic.
3. Light soy sauce, vinegar, tomato sauce, sugar, cooking wine. Thirteen incense, bean paste. Pepper, starch. Mix into juice.
4. Heat up in a pan and stir-fry shredded pork with oil.
5. Remove the color immediately and set aside.
6. Saute the onion, garlic, and ginger in the base oil.
7. Add red pepper shreds and carrot shreds and stir-fry evenly.
8. Stir-fry softly and stir-fry together with fungus shreds for 2 minutes.
9. After 2 minutes, add shredded pork and stir fry for 20 seconds.
10. Immediately pour in the mixed fish sauce evenly. Stir fry for 10 seconds.
Tips:The meat is better cut when frozen in the refrigerator. The seasoning inside can be added as you like. I like the taste of vinegar, so I put a little too much. If you like spicy food, change the bean paste to chili paste. The process of frying shredded pork must be fast, otherwise the meat will be quick.
