1. Rinse the shiitake mushrooms and soak them in cold water
2. Shred the lean meat
3. Add cooking wine, ginger shreds, a little salt, stir well, add water starch and continue to stir well, and finally add a little cooking oil, mix well, and marinate for 15 minutes
4. Wash and shred the soaked fungus, remove the shiitake mushrooms from the soaking water, clean and shred. Be careful not to pour out the water used to soak the shiitake mushrooms. Use a sieve to filter out the impurities and set aside to make fish juice! Carrots, Shred the green pepper, and mince the garlic
5. Mix vinegar, sugar, light soy sauce, oyster sauce, and the water for soaking shiitake mushrooms into a small bowl of juice. Put most of the minced garlic on it, and the fish-flavored juice is ready.
6. Pour the oil in the wok and stir fry the green peppers immediately.
7. The carrots are also stir-fried in a frying pan and immediately out of the pan, which can effectively ensure the bright colors of the green peppers and carrots.
8. Pour the fragrant star anise and chopped green onions in the wok, then add the shredded pork, stir-fry on medium-low heat to avoid desizing, fry until the flesh turns white
9. Chop the Pixian tempeh and stir-fry in a frying pan to get the red oil
10. Then put the fried shredded pork and shiitake mushrooms into the fry to get a fragrance, then pour the shredded bamboo shoots and fungus and stir fry, then put the remaining minced garlic into the wok and fry the garlic fragrant.
11.
Add carrots and green peppers, then pour in fish sauce, and stir fry quickly
12. Finally, pour a little water starch, stir fry until the starch is broken, pour a little sesame oil while it is hot to increase the fragrance, turn off the heat and serve.
Tips:Tips:
1. It is recommended to use dried shiitake mushrooms. The dried shiitake mushrooms will not only taste strong and fragrant but also have higher nutritional value.
2. The water used for soaking shiitake mushrooms is filtered and the fish-flavored sauce is prepared for stir-frying dishes.
