Cooking Steps

1. 

   Step1:Wash pork tenderloin and cut into shreds. Soak black fungus and cut into shreds. Peel two ends of carrot and cut into shreds. Slice three slices of garlic. Cut ginger into shreds.

2. 

   Step2:Add a tablespoon of starch, a teaspoon of sugar, a teaspoon of cooking wine and a little soy sauce to the pork shreds. Mix well and put the fresh-keeping film in the refrigerator for about half an hour. During the preparation, add two teaspoons of sugar, one spoonful of Pixian bean paste, two spoonfuls of vinegar and three spoonfuls of water. Mix well.

3. 

   Step3:Fire and add some oil. When the oil is hot, put in the prepared ginger slices and garlic slices to explode. Stir fry until fragrant. Add the marinated pork shreds immediately and stir evenly. In order to keep the pork fresh and tender, stir fry in a big heat.

4. 

   Step4:Stir fry pork shreds until they are eight ripe. Stir fry carrot shreds and agaric shreds in another oil pan. The purpose of stir fry pork shreds first is to prevent the meat from getting too old after over frying.

5. 

   Step5:Stir fry carrot and agaric shreds (not too long. It's better to be soft, crisp and tender, so as to increase the taste of the dish). Add the shredded meat that has been stir fried to eight mature in advance. Stir evenly. Add the prepared sauce immediately and stir quickly. After coloring evenly, the pan will be out. It's sour, spicy and sweet fish flavored shredded pork. You can eat two bowls of rice at a tim