Cooking Steps

1. 

   Step1:1. Chopped ginger and garlic, chopped scallion and chopped flowe

2. 

   Step2:2. Cut the radish, bamboo shoot and agaric into shreds. Blanch the agaric in water for two minutes and take it out for use.

3. 

   Step3:3. Cut the meat. Add two or three tablespoons of starch and water. 4. Add half spoon salt to the shredded meat, add an egg white, add some starch water, and finally add half spoon oil. Grab and mix well for use.

4. 

   Step4:5. Start to prepare soy sauce - vinegar, soy sauce, sugar and wine according to 2-1-2-1. I put two spoons of vinegar, two spoons of cooking wine and two spoons of sugar (the size of the spoons is as shown in the figure). You can fine tune it according to your taste.

5. 

   Step5:6. Put more oil in the pot. When the oil is a little bit more mature, put the meat into the pot. Stir fry until it turns white, as shown in the picture. Scoop out for use.

6. 

   Step6:7. Heat the remaining oil. Stir fry with onion, ginger and garlic. (if you like spicy food, you can also put two or three millet peppers). Then put half spoon of Pixian bean paste and two spoons of chopped peppers sauce. Stir until the oil is red. 8. Turn on the fire. Stir in the shredded carrot and bamboo fungus, stir fry for a while, then stir in the shredded pork. Stir in the seasoned sauce, stir well, and then add some green onion. Finally, add starch water to collect the juice to form a thick shape. Out of the pot.