Cooking Steps

1. 

   Step1:Cut pork into shreds. Then put it on a plate and sprinkle with starch, cooking wine, salt and olive oil.

2. 

   Step2:Mix well and marinate for 15 minutes.

3. 

   Step3:Chopped scallion, ginger and garlic, shredded carrot, shredded fungus with soaked hair and shredded green pepper are ready.

4. 

   Step4:Mix sauce, white vinegar, raw soy sauce, sugar, cooking wine, Pixian Douban red oil.

5. 

   Step5:Put some olive oil into the pot. Heat the oil and stir fry the marinated pork shreds until they are discolored. Then put them into a plate and put them out.

6. 

   Step6:Because starch will stick to the pot. It is recommended to brush the pot clean and heat it up again to the bottom of the oil. (you can also use the oil that just fried the meat for a second time) heat the oil and add the chopped onion, ginger, garlic and Pixian bean paste.

7. 

   Step7:Stir fry until fragrant. Add the shredded pork. Then pour in the sauce. Finally add some water. Take the soup and make the pot. I can't buy spring shoots in summer. I forgot to buy green peppers. So I didn't add these two.