Wash lean meat clean and cut into strips, add white pepper powder (1g), egg white (1), cooking wine (20g), table salt (2g), starch (10g) to the cut meat strips and mix well by hand. Pour in cooking oil (10g) and mix well, let marinate for 15 minutes.

Cut green peppers into strips, cut carrot into strips, soak dried black fungus in warm water and squeeze out water and set aside.

Mince ginger, mince garlic, chop green onions, cut chili into rings, prepare one tablespoon doubanjiang.

Prepare fish-fragrant sauce: take a clean small bowl, add white sugar (25g), black vinegar (25g), light soy sauce (20g), oyster sauce (10g), dark soy sauce (2g), starch (3g), clean water (50g) and mix well and set aside.

Heat the pan, add appropriate amount of cooking oil, add meat strips, quickly separate and stir-fry evenly, stir-fry until meat turns white evenly and remove and set aside.

Heat the pan again and add oil, stir-fry chili until fragrant, add carrot and stir-fry evenly until shiny and soft.

Add doubanjiang, minced ginger, minced garlic, chopped green onions in order, stir-fry until fragrant and red oil comes out, then mix with carrot and stir-fry evenly.

Add the soaked black fungus and green pepper strips and stir-fry evenly, pour in the stir-fried meat strips and stir-fry evenly.

Pour the prepared fish-fragrant sauce along the edges, quickly stir-fry evenly to reduce sauce and absorb flavor, drizzle with a little sesame oil then serve.