How to make authentic Pixian bean paste fish-flavored shredded pork?

250 grams of lean meat; 50 grams of auricularia auricula; 50 grams of carrots; 40 grams of green pepper; 20 grams of bean paste; 20 grams of sugar; 20 grams of vinegar; Soy sauce15g; Cooking wine15g; Salt; Water starch; Onion, ginger and minced garlic.

The practice is as follows:

1, shred carrots, wash green peppers, shred stems, and shred auricularia auricula into small pieces for later use;

2. Clean and shred lean meat, and marinate with salt, pepper, cooking wine, egg white and starch for 10 minute;

3, a spoonful of bean paste, chopped onion, ginger and garlic;

4. Take a small bowl and mix it with white sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water and water starch to make a sauce;

5. Pour the oil in the pot, spread the pulped meat in the pot, stir-fry until the shredded pork turns white, and move the plate for later use;

6, put a little oil in the original pot, it is not easy to fry carrots twice, then squat to one side and fry red oil in bean paste;

7. Stir-fry onion, ginger and garlic with other materials;

8. Stir the shredded pork evenly;

9. In the last step, pour in the prepared small bowl of juice and stir it evenly, then take it out of the pot.