Ingredient
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One tablespoon of broad bean paste |
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Two tablespoons of vinegar |
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Two tablespoons soy sauce |
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A spoonful of oyster sauce |
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Two teaspoons of granulated sugar |
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A spoonful of rice wine |
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Right amount of starch |
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Five hundred grams of fillet |
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Three green peppers |
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Ten black fungus |
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a Half carrot |
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A moderate amount of tender ginger |
Steps
| 1 |
Put the light soy sauce, vinegar, oyster sauce and sugar in a bowl in a proportion of 1:1:0.25:1.5. Add a small amount of starch and stir well. Wash black fungus |
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| 2 |
Peel carrot, green pepper, ginger and slice garlic . |
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| 3 |
Put the lean meat in the refrigerator for a quick freeze, shred, and then add light soy sauce, starch mix well, so more flavor (egg white instead of starch will be better). Bring the oil to the boil, add the carrots and stir-fry for about 1 minute, because this is hard to cook. |
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| 4 |
Then add the fungus, green pepper, stir fry evenly, hear the sound of the fungus crackling, fry for 20 seconds, out of the pot. |
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| 5 |
Add the shredded pork and fry until white and medium ripe. |
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| 6 |
The effect is like the picture |
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| 7 |
When the oil is hot, add the garlic slices and clove paste and stir fry |
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| 8 |
Pour in the stir-fried pork and side dishes, add ginger, drizzle a little cooking wine, stir fry a few times, add the sauce (stir) fry 1 minute or so can be out of the pot. |
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| 9 |
A delicious meal is ready. |
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Notice
When you buy lean meat, you’d better freeze it in the refrigerator for a while. It is easier to cut the shreds. Don’t fry the shreds for too long.