I think the key to this dish is to cut the shredded meat. It must be very thin. I made it last night. The sliced meat was very thin, but it didn’t look good because of the poor lighting at night. Today, I remade the finished product at noon. The shredded meat was cut at will, and the taste was not as good as that of last night.


300g lean pork (loin is the best)
Half a carrot
Half a lantern green pepper
1 dried agaric
Three cloved garlic
Moderate amount of ginger
1 teaspoon of raw meal
1 egg
2 teaspoons soy sauce
1 spoonful of soy sauce
1 spoonful Pixian bean paste
1 teaspoon of vinegar
1 tsp sugar
Moderate salt
Proper amount of oil
1 teaspoon cooking wine


Step 1
Wash the lean meat, cut it into thin slices, and then cut it into shreds. Wash the blood in water, drain, add egg white, raw meal and cooking wine, and marinate for 5 minutes. Cut garlic and ginger into shreds, soak dried fungus in advance and cut into shreds, cut carrots and green peppers into shreds, 2 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp vinegar, 2 tbsp sugar to make fish sauce.

Step 2
Oil in the pot, add 1 teaspoon of bean paste, stir fry out the red oil, and then add ginger and shredded garlic to make it smell

Step 3
Add the marinated shredded meat and stir fry for 1 minute

Step 4
Add green peppers and carrot fillets, continue to stir fry for 1 minutes, then pour in the previously adjusted juice, cook and stir fry for 30 seconds, then add salt and chicken essence.