Cooking Steps

1. 

   Step1:Shred pork loin. Put in egg, cornstarch and salt and mix well.

2. 

   Step2:Soak the fungus. Blanch for 2 minutes. Shred. Wash garlic bolt and cut into 2cm sections. Blanch for 2 minutes. Shred carrot. Shred the onion and ginger. Chop the garlic.

3. 

   Step3:Heat the oil until it is 6 years old. Add in the onion, ginger, garlic and dried pepper. Stir to taste. Pour the shredded meat into the pot. Stir until the color changes.

4. 

   Step4:Stir fry carrot, agaric and garlic bolt for 1 minute.

5. 

   Step5:Stir fry Donggu soy sauce, Pixian bean paste, sugar and vinegar for 2 minutes.

6. 

   Step6:Finally pour in the wet starch to thicken the sauce. Out of the pot.