Spicy with acid, sour with sweet, sweet with salty, salty with fresh… Taste rich and not greasy! It’s like a daughter’s heart, unpredictable, erratic, near and far away, sometimes hot and sometimes shy

Ingredients

Half a carrot
1 green pepper
Moderate amount of Auricularia auricula
100g lean meat
2 tbsp bean paste
Proper amount of water starch
Proper amount of vegetable oil
Proper amount of cooking wine
Appropriate amount of sugar
Moderate salt
Moderate amount of vinegar
Moderate amount of old style
Proper amount of soy sauce
Appropriate amount of chicken essence
1 egg white

Directions

Step 1
Carrot, fungus, green pepper, shred

Step 2
Shred lean meat, add egg white, salt, cooking wine, starch, chicken essence, marinate for 20 minutes

Step 3
Juice: 2 tbsp sugar, 3 tbsp vinegar, 1 tbsp Meiweixian soy sauce, proper amount of soy sauce, chicken essence, cooking wine, starch, water, proper amount

Step 4
Put more oil in the pan, pour in the marinated shredded meat, disperse, fry until the color turns white, and set aside

Step 5
Add a little oil into the pan, add the bean paste, and stir fry out the red oil

Step 6
Pour in agaric, green pepper and shredded carrot. Stir well

Step 7
Then pour in the shredded meat and continue to stir fry a few times. Pour in the juice

Step 8
Stir fry until the soup is thick, then you can get out of the pot