This is a dish that I often eat when I was young. Later, because my parents were vegetarian, I have never eaten it, and I have never seen this dish in the restaurant or in my friend's house. Yesterday I suddenly remembered to take my father home, bought half a catty of the pork loin, let my father teach me to do it, and then I can relive the taste of childhood.
The loin is cut first, and the sheet is sliced and then cut into filaments. This step is too much to test the knife. When the sheet is thin, be careful not to hurt your hand.
After the carrots are sliced, the filaments are cut, and the silk is cut to make it easy to fry. It is more harmonious with the lamb.
Ginger, shredded green onions, cut off green garlic, chopped dried chili and a small amount of water soaked.
Put the right amount of oil in the pot. After the oil is hot, add the carrots and stir fry until soft.
Put the oil in the original pot, the amount of oil can be slightly more. After the oil is hot, add the onion, ginger and garlic to the fragrant, put the pepper and smash the spicy taste and then add the mutton.
The fire stir fry the mutton to the broken, pour a little cooking wine, add the bean paste, salt and a little soy sauce, add the carrot and stir fry.
Add freshly ground black pepper and a little MSG before the pan.