Cooking Steps

1. 

   Step1:Wash the thin pork shreds to remove the mucus. Add a small amount of salt and raw powder, and then add some edible oil. Oiling is for the sake of non stick pot. Peanut oil, corn oil and common cooking oil can be used.

2. 

   Step2:Green and red peppers, bamboo shoots and shredded for standby.

3. 

   Step3:Sliced black fungus.

4. 

   Step4:It's very important to mix the juice now. It's good to eat. Cut ginger into rice. Dice the shallots. Cut the garlic into small grains. It's a bit big in the picture. Because I was in a hurry. I can cut it into smaller ones. The proportion of ginger, onion and garlic is about 1-1-1. Add a little salt, soy sauce and cornflour. Add sugar and vinegar. You can have more of them. Stir. Turn the salt and sugar powder. spare.

5. 

   Step5:Fire. Light fire. A little oil (because there is oil in the shredded meat). Stir fry the shredded pork.

6. 

   Step6:When the meat is discolored, turn to medium heat, put in bean paste, and stir fry the red oil. (bean paste can also be chopped a little more. Better to see.)

7. 

   Step7:Turn to the fire. Stir fry shredded green and red peppers, shredded bamboo shoots and shredded agaric.

8. 

   Step8:Stir fry for a minute or two. Put the onion, ginger and garlic in the sauce into the pot. Stir quickly for a few times.

9. 

   Step9:Then pour all the juice into the pot. Stir quickly for one minute.

10. 

    Step10:When it's done, let's get out of the pot and put it on the plate.