Cooking Steps

1. 

   Step1:Soak the fungus, shred the tenderloin, use a little salt and sugar to grasp evenly. After a small scoop of starch is starched, mix it with a small scoop of oil and seal it for use. Shred the fungus, pepper and carrot for use. Mix the sugar, vinegar, cooking wine, soy sauce and water to make the sauce. The proportion is about - 1-1-0.3-2-

2. 

   Step2:Heat the pot. Pour in a little oil. Pour in the lean meat oil. Turn the body white and put it on standby

3. 

   Step3:Leave oil in the pot. Add a little garlic. Stir fry the fungus for a few seconds. Add the carrot and stir for a few seconds until it's soft and ready to use

4. 

   Step4:Put a little oil in the pot again. Add garlic, chopped pickled peppers, scallion, ginger and stir fry until fragrant. Ladle in two tablespoons of Pixian bean paste and stir fry the red oil

5. 

   Step5:Add sliced pork. Stir evenl

6. 

   Step6:Pour in the shredded green and red peppers. Stir fry for a while and then pour in the shredded carrots and black fungus that have been fried before

7. 

   Step7:Pour in the sauce (3 tbsp of water can be added to the sauce). Stir well agai

8. 

   Step8:A little starch, add water, mix well, thicken and serv