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Recipe details are AI-generated from the video and may contain errors — for reference only.
Select 300g of fresh lean pork, slice it thinly, and then cut it along the grain into even fine shreds.
Watch out
Cut the pork along the grain, otherwise the shreds will easily break during stir-frying.
Wash hands thoroughly after handling raw meat to avoid cross-contamination.
Put the shredded pork into a bowl, add 3g salt, 10ml light soy sauce, 2g white pepper powder, 10ml oyster sauce, and 5g cornstarch. Mix well by hand until absorbed, then drizzle with 5ml cooking oil and marinate for 10 minutes.
Watch out
Massage the pork shreds well so every strand absorbs the marinade
adding oil at the end locks in moisture and prevents sticking
Prepare 1 carrot, peel and slice thinly then shred; remove seeds from 1 red and 1 green chili, slice and shred; mince 4 cloves garlic; chop 1 scallion; shred 50g soaked black wood ear mushrooms. Set aside.
Watch out
Remove the inner membranes of the chili thoroughly, otherwise the dish will become too spicy.
In a bowl, mix in order using the 54321 ratio: 50ml water, 20ml aged vinegar, 15ml light soy sauce, 10g white sugar, and 5g cornstarch. Stir well until completely dissolved.
Watch out
The starch must be completely dissolved, otherwise it will clump when added to the pan.
Heat the wok with 15ml cooking oil. At 40% oil heat, add the marinated pork shreds, quickly separate them with a spatula, and cook over medium-low heat until all shreds change color. Remove and set aside.
local_fire_departmentMedium-low heat, about 2 minutesWatch out
The oil temperature should not be too high, otherwise the meat will instantly clump, stick, and toughen.
Leaving residual oil in the wok, add chopped scallions and garlic to stir-fry until fragrant, then add 15g spicy bean paste and stir-fry until aromatic and red oil releases.
local_fire_departmentMedium-low heat, about 90 secondsWatch out
The bean paste must be stir-fried until red oil appears for the best flavor.
Add the shredded carrots and black wood ear mushrooms into the wok, continue to stir-fry evenly until both vegetables are cooked through.
local_fire_departmentMedium heat, about 90 secondsWatch out
The vegetables must be cooked until tender-crisp, otherwise they will remain hard and raw-tasting.
Put the cooked pork shreds back into the wok, turn to high heat, and stir-fry quickly to combine.
local_fire_departmentHigh heat, about 15 secondsWatch out
Stir-fry quickly over high heat after returning the pork, otherwise it will release excess water.
Pour in the prepared fish-fragrant sauce and continue to stir-fry until all ingredients fully absorb the sauce.
local_fire_departmentHigh heat, about 30 secondsWatch out
Stir continuously after pouring the sauce, otherwise the starch will settle and burn at the bottom.
Finally, add the shredded green and red peppers, stir-fry quickly until crisp-tender, and once the sauce reduces and thickens, turn off the heat and plate.
local_fire_departmentHigh heat, about 45 secondsWatch out
Stir-fry the peppers quickly over high heat until just tender-crisp, otherwise they will lose color and crunch.
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