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1. Shred the carrots (the thinner the shredder tool, the better), soak the black fungus into shreds.
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2. Shred the tenderloin and add a teaspoon of black pepper, a teaspoon of chicken essence, and a spoonful of old wine. Stir well
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3. Add sweet potato starch (I am the sweet potato powder in my own home that has not been ground into powder. You can buy sweet potato starch in packages when you go to the supermarket)
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4. Grab it well, and if it feels dry, moisten your hands with water so that the sweet potato powder can be evenly coated.
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5. Pour the oil in the hot pan, turn the heat to a low heat, pour in the shredded pork and stir fry (because the starch is added to the bottom of the pan, so turn on a low heat, unless the non-stick pan at home has good performance, you can open the high fire, it is not recommended)
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6. Stir-fry the meat until white
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7. Add the delicious soy sauce and Thai sweet chili sauce (the key is this Thai sweet chili sauce, with it, Xiaobai will make fish-flavored pork fried chicken simple and delicious) then you can turn to high heat and stir fry
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8. Add the sliced carrots and black fungus
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9. Add an appropriate amount of water to let the soup thicken. Boring for a while (if you like more juicy, you can add more water, but don’t be greedy to add more)
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10. Add some salt and chicken essence according to your taste (I didn't add salt, our taste is relatively light) and you can get it out of the pot.
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