Remember the proportion of fish flavor juice, vinegar: sugar: raw soy sauce: water: starch is 4:3:2:2:1. Novices don’t fail


300g tenderloin
60g green pepper
60g fungus (water hair)
60g carrot
4 tablespoons vinegar
3 tablespoons sugar
Proper raw extract
2 tablespoons water
Appropriate amount of starch
Proper amount of salt
Proper cooking wine
1 tablespoon bean paste


Step 1
Slice the tenderloin and shred it

Step 2
Shredded green pepper, fungus and carrot

Step 3
Put 1 tablespoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of edible oil and 1 tablespoon of starch into the tenderloin and marinate for 10 minutes

Step 4
Prepare fish flavor juice: 4 tablespoons vinegar, 3 tablespoons sugar, 2 tablespoons raw soy sauce, 2 tablespoons water and 1 tablespoon starch. Stir evenly

Step 5
Heat the oil in the pot, add shredded pork, stir fry until it changes color and remove

Step 6
Heat oil in the pot, add green onion, ginger and garlic, fry until fragrant, add pickled pepper and a little bean paste, fry until fragrant, add green pepper, carrot and fungus, and fry until raw

Step 7
Add shredded meat, pour in fish sauce, thicken, stir fry evenly, and then out of the pot