Fish flavored fungus kelp


winter bamboo shoots
Red pepper
Black fungus
soy sauce
mashed garlic
Douban chili sauce
Yellow Wine


Step 1
Wash kelp and cut into inch section. Cut pork loin and size with rice wine, salted egg and clear water starch. If you have time, you can put it in the freezer for a while

Step 2
Shred bamboo shoots, cut agaric, blanch with boiling water, remove and reserve. Shred carrot, chop bean paste and pickled pepper

Step 3
In a small bowl, add sugar, refined salt, soy sauce, vinegar, yellow rice wine and water lake powder to form a bowl

Step 4
Put the pan on the fire, heat the oil, smooth the fillet and drain the oil

Step 5
Leave the chili oil in the pan, add the onion, ginger, mashed garlic and stir fry. Add the spicy sauce and the hot pepper to stir fry the good red oil. When the aroma is gone, add carrot and kelp, stir fry the silk, add the smooth fillet and pour the sauce into the bowl, stir it quickly and stir it well.

Step 6
Set the plate with red pepper and carrot