Material: Pork tenderloin, stem lettuce root1, Black ear mushroom.
Ingredients: Plant oil, Soy sauce, Salt, Minced garlic, Minced pickled chilli with ginger, Corn starch-water mixture, Red vinegar, Sugar, Chicken flavored powder, Salt, Chilli broad bean paste.
1. Cut the pork tenderloin in to thin shredded slices. Marinate the pork slices with 1/2 teaspoon of salt, 2 teaspoons of corn starch-water mixture, 1/2 tablespoon of soy sauce, 3 tablespoons of plant oil.
2. Cut the stem lettuce root and black ear mushroom into thin shredded slices.
3. Prepare the fish-flavored sauce: 1/2 tablespoon of chicken flavored powder, 2 tablespoons of sugar, big tablespoons of vinegar to cover the sugar and chicken powder, 2 tablespoons of corn starch-water mixture.
4. Heat wok till it is totally dried. Pour one and half wok spoons of plant oil in. Add the marinated pork slices in and stir-fry till the pork becomes medium well-done. Then put flat 1/2 tablespoon of chilli broad bean paste, 2 tablespoons of minced garlic, 2 tablespoons of pickled chilli with ginger, then stir-fry 5 minutes and put the lettuce and black ear mushroom in till the fragrance comes out.
5. Pour the fish-flavored sauce in, turn up the fire and keep stir till the sauce become brighter and thicker. Mix all the ingredient, then turn off the fire and serve it up.
Tips:
1. You can use cucumber instead of the stem lettuce root.
Bon Appetit! (∩_∩)