Cooking Steps

1. 

   Step1:Cut pork tenderloin into shreds → stir with starch and raw soy sauce → cut carrots, persimmon peppers and winter bamboo shoots into shreds for standby → mix sugar and vinegar juice (sugar, vinegar and a little raw soy sauce) for standby → over heat and drain oil. Put the tenderloin into the pot and stir it to shape and control the oil, and then remove it → leave a little oil in the pot. Put some Pixian bean slices into the pot and stir fry to taste → put the tenderloin shreds, carrot shreds, winter bamboo shoots and edible fungus shreds into the pot and stir fry for 1 to 2 minutes (* Wash and shred the water hair of Auricularia auricula in advance) → then put the persimmon and pepper into it and stir fry it together. Finally, pour in the sugar and vinegar juice prepared in advance → start the pot and put it on the plate.