Spicy with acid, sweet with acid, sweet with salty, salty and fresh... delicious and not greasy! Just like a daughter's heart, unpredictable, and erratic, like near and far, occasionally hot and occasionally ashamed...
The fungus is soaked, the tenderloin is shredded, with a little salt, the sugar is evenly mixed. After a small spoonful of starch is sizing, mix it with a teaspoon of oil and mix it. The fungus, pepper, and carrot are also shredded, with sugar and balsamic vinegar. Cooking wine, soy sauce, and water into a sauce, the ratio is about 1:1:1:0.3:2:3
Heat the pan, pour a little oil, and pour in lean meat.
The body becomes white and ready to use
Leave the oil in the pot, put a little garlic, stir fry and put in the fungus for a few seconds.
Add the carrots and continue to fry for a few seconds until they are soft.
Put a little oil in the pot, add the minced garlic, chopped pickled pepper, scallion, and ginger.
Break into two tablespoons of Pixian bean paste
Stir-fry red oil
Add the shredded pork and stir well
Pour in green pepper
Stir fry for a while and pour in the fried carrots and black fungus
Pour in the sauce before you pour it (you can add 3 tablespoons of water to the sauce) and stir again.
A little starch and water can be put up and enjoyed after the thinning
1. The proportion mentioned in the step is about. Please adjust it according to your taste. It should be based on your favorite taste. 2, bean paste must be fried red oil and then poured into the pork, or the oil color will be far apart, the brightness will be poor 3, the sauce is well-prepared in advance, can be poured into the pot immediately after the pork is evenly fried in the pan, to avoid the temporary search for sauce caused by omission 4, the whole dish only needs a small amount of salt, only put a little bit when marinating the pork, because the soy sauce is more salty, the bean paste is also salty, pickled pepper, balsamic vinegar have salt 5, thicken the hook, it will be greasy to eat, because it is sour, sweet and salty, the mix is very balanced, so this dish, although watching the red oil is very bright, in fact, not too spicy.