Yu-Shiang Tender Pork

Prepare the main ingredients: 150 grams of tenderloin sliced or shredded, fresh red chili, ginger slices, scallions, and soaked wood ear mushrooms in advance.

Add basic salt, white sugar, white pepper, cornstarch, and a little water to the meat slices, stir in one direction until the meat slices become sticky, then add cooking oil and stir to lock in the moisture, and marinate for 15 minutes.

In a small bowl, add 3 spoons of water, 2 spoons of tomato ketchup, 2 spoons of light soy sauce, 2 spoons of sugar, and 0.5 spoon of white vinegar, and mix well.

Blanch the wood ear mushrooms in boiling water for 2 minutes in advance, then remove and set aside.

Put an appropriate amount of oil in the pot, fry the ginger slices until fragrant, add the meat slices and stir-fry until they change color (over medium-low heat), then take them out.

Add a little oil and a spoonful of doubanjiang, and fry until red oil appears.

Stir-fry the wood ear mushrooms for one minute, add the slices of meat, the seasoning sauce, and a little salt according to taste.

Add fresh red peppers, stir-fry for a moment, and add chopped green onions before taking it out of the pan.

The meat slices are tender and smooth, flavorful and go well with rice, with a sweet and sour taste that children love.