1, after the meat is shredded, use a spoonful of starch and add a little salt (because soy sauce and pickled peppers have a salty taste, so only a little is put in the meat), shred the auricularia auricula, cut the big leaves of the Chinese cabbage into small pieces, and chop the onion, pickled peppers, ginger and garlic. Put soy sauce, vinegar, sugar, monosodium glutamate and starch in a bowl and add three tablespoons of water to make a sauce.

2. Put the oil on the pot and burn it to 70% heat. Add the shredded pork and stir-fry until it turns white.

3. Fish the shredded pork to the side of the pot, add ginger, garlic and pickled peppers, and stir-fry in cherry color.

4. Add shredded auricularia, Chinese cabbage and chopped onion and stir-fry for half a minute, then shovel evenly with shredded pork.

5, thicken and shovel evenly, and serve from the pot.