Cooking Steps

1. 

   Step1:Remove the shell of the winter bamboo shoot, remove the old root and wash. Wash the black fungus after soaking. Wash the pork tenderloi

2. 

   Step2:Cut the winter bamboo shoots and black fungus into shreds. Cut the pork into shreds and add salt, rice wine, egg white, raw soy sauce and raw powder. Marinate for more than 20 minutes

3. 

   Step3:Prepare chicken powder, scallion, Pixian bean paste, chopped peppers, garlic and ginger. In the other bowl, add 2 tbsp of raw soy sauce, 1 tbsp of old soy sauce, 2 tbsp of rice vinegar, 1 tbsp of white sugar and 2 tbsp of water. Mix 1 tbsp of raw meal. 1 tbsp of chicken powder

4. 

   Step4:Put clear water into the pot. After boiling, put the black fungus and bamboo shoots into the pot for blanching. Add a little salt to reduce the nutrient loss of the ingredients. After blanching, remove and wash them. Drain the water

5. 

   Step5:Heat up the pot and warm the oil. Stir fry the marinated pork shreds in the pot until they are all discolored. Remove and control the oil

6. 

   Step6:Keep the oil in the pot. Put the bean paste and chopped peppers in the pot, stir fry the red oil over a low heat, and then put the garlic and ginger into the pot to make the flavor

7. 

   Step7:First, put the shredded bamboo shoots and black fungus into the pot. Stir continuously until fragrant

8. 

   Step8:Return the pork shreds to the pot and stir fry for a while until the ingredients are compatibl

9. 

   Step9:Pour the mixed juice into the pan and stir evenly, then turn off the heat and leave the pa

10. 

    Step10:Sprinkle with Scallion after serving. Mix well and enjo

11. 

    Step11:Finished product drawin

12. 

    Step12:Finished product drawin