Simple Dripping Fish Flavored Shredded Pork

1. Soak hair: Soak dried fungus in advance.

2. Preparation: Cut the soaked wood ear into thin shreds or small pieces, shred the carrot, and remove the stem of the green pepper for later use.

3. Marinated meat: Wash lean meat and cut it into two thick shreds (specific standard length: 10 centimeters, width: 0.3 centimeters, height: 0.3 centimeters). First, add salt and cooking wine to the meat and stir evenly. Then, add egg white and starch to the meat and stir well. Add a small amount of salad oil seal and marinate in the refrigerator for 20 minutes.

4. Prepare small ingredients: scallions, ginger, garlic, cut into small pieces and set aside.

5. Juice mixing: Take a small bowl of aged vinegar, white sugar, salt, sesame oil, light soy sauce, cooking wine, and wet starch (vinegar is best chosen with an acidity between 4.5 and 5.3).

6. Boiling water: Put cold water into the pot and add carrot and wood ear shred water. Remove and set aside.

7. Lubricating oil: Heat the wok and add more oil. Heat it up to 40% to 50%, then add shredded meat and slide it until it is 70% cooked. Remove and set aside (shredded meat should not be overcooked).

8. Stir fry ingredients: Oil the bottom of the pot, add chopped scallions, garlic, ginger, and pickled peppers, stir fry until fragrant, then add bean paste and stir fry until red oil is produced.

9. Ingredients: Add shredded carrots, black fungus, and green peppers, stir fry evenly, then add shredded meat that has been oiled and stir fry evenly.

10. Finished products.