Cooking Steps

1. 

   Step1:Wash and cut kelp shreds into inch sections. Use rice wine, salted eggs and clear starch to paste the pork tenderloin shreds. Put them in the freezer for a while when you have time.

2. 

   Step2:Shredded winter bamboo shoots, shredded agaric, blanched in boiling water, oil and salt, and fished out. Shredded carrots, chopped bean paste and pickled peppers.

3. 

   Step3:Take a small bowl. Add sugar, salt, soy sauce, vinegar, rice wine, and water starch. Mix into a bowl.

4. 

   Step4:Put the pot on the fire. Heat up the oil. Slide the loin shreds and remove the oil.

5. 

   Step5:Leave the chili oil in the pan. Add the onion, ginger, mashed garlic and stir fry. Add the spicy sauce and the pepper to stir fry the good red oil. Add the carrot and kelp to stir fry when the aroma is gone. Add the fillet of the fillet and add the bowl of the sauce. Pour it in. Stir fry quickly.

6. 

   Step6:Set the plate with red pepper and carrot.