Cooking Steps

1. 

   Step1:Cut carrot, fungus and green pepper into shreds. Cut the bamboo shoots and blanch them in the wate

2. 

   Step2:Prepare the minced ginger and garli

3. 

   Step3:Add a little starch, raw soy sauce and cooking wine to the shredded pork tenderloin. Mix well and marinate for a whil

4. 

   Step4:Start to pick out the sweet and sour juice. Otherwise, you will be unprepared in the process of burning. (some netizens say that it is a little sour. I think it is probably because of vinegar. If it is vinegar, aged vinegar, then the weight of vinegar is a little less. If it is rice vinegar, it will be in accordance with my amount.) because I prefer sweetness personally. I used a 15 ml measuring spoon. Three teaspoons vinegar, two teaspoons sugar and 10 ml starch. Stir to the color shown above and set aside.

5. 

   Step5:Get all the ingredients ready to cook. Heat the oil in a pot. Stir fry the ginger and garlic to make it fragrant. Add the bean paste and stir fry. See the red oil coming out.

6. 

   Step6:Put in the tenderloin and continue to stir fr

7. 

   Step7:Stir fry until the color changes and add carrots. (because carrots are not cooked until later

8. 

   Step8:Stir fry the carrots for a while, then put the shredded green peppers, agaric and bamboo shoots together and continue to stir fr

9. 

   Step9:Stir fry and add the sweet and sour sauce before. If you feel weak, add some salt. Out of the pot. It's a delicious home cooked dish. It's definitely no worse than a restaurant. Open to ea