Pork lean meat shredded, marinated with a little cooking wine, salt, and wet starch
Carrot, green pepper, shredded
After the fungus is made, it is also cut into silk.
Onion, ginger, garlic, minced
Use white sugar, vinegar, soy sauce, cooking wine, salt, and water starch to adjust the juice for use. (I didn't put salt, because the salted meat was salted before, and there was salt in the bean paste. If you don't like to eat too salty, you don't need to put salt.)
Stir-fried oil in a wok, add ginger and minced garlic
Pour in the pork
Add a spoonful of Pixian red oil bean paste
Mix with a spatula, fry the red oil, and wrap each shredded pork with a layer of red oil.
Stir-fried with agaric, carrot, and green pepper
Pour in the sauce and stir well
Sprinkle with chopped green onion
1. Pork should be chamfered along the fiber line. Because the texture of pork is tenderer and less gluten than beef, if it is not chamfered along the fiber line, it will become messy when heated or sizing. 2. The shredded pork must be used in the cooking wine and wet starch slurry beforehand, so that the shredded pork is not so hard and does not stuff the teeth. 3. Be sure to use the red bean paste of Pixian County to stir the dish. The taste is authentic, but be careful not to put more. If you put it too much, it will become very salty.