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  1. Cut the pork tenderloin into shreds, add salt, cooking wine, and starch and marinate for a while. 2. Cut carrots, black fungus, lettuce and green pepper into shreds and set aside. 3. Mince the ginger and garlic, chop the pickled pepper and set aside. 4. Prepare fish sauce: sugar, vinegar, soy sauce, starch, and appropriate amount of water, stir well. 5. Heat oil in a pan, add shredded pork and fry until it changes color, then remove.

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  6. Add a little more oil to the pot, add minced ginger, garlic, pickled peppers, and bean paste and stir-fry until fragrant. 7. Add shredded carrots, black fungus, lettuce and green pepper and stir-fry evenly. 8. Pour in shredded pork and stir-fry evenly.

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  Finally, pour in the fish sauce and stir-fry until the soup thickens.

Tips

Production tips and precautions
1. The pork tenderloin should be cut into shreds of even thickness, so that it tastes better when fried.
2. The shred size of various side dishes should be as consistent as possible to make the dishes more beautiful.
3. The proportion of fish flavor sauce should be controlled well to ensure the richness and balance of taste.
4. Stir fry quickly during the frying process to maintain the taste and color of the ingredients.
5. The amount of seasoning can be adjusted appropriately according to personal taste.