1. Soak the auricularia auricula in advance, wash the meat, winter bamboo shoots, ginger, garlic and onion, and soak the red pepper.

2. Shred fungus and winter bamboo shoots, diced ginger and garlic, and chopped green onion.

3. soak the red pepper and chop it.

4. Cut the meat into silk.

5. Add cooking wine, a little salt and a little starch to the shredded pork and mix well.

6. Boil the water in the pot and add shredded winter bamboo shoots.

7. Take out and control drying.

8. Take a clean bowl and add soy sauce, vinegar, sugar, monosodium glutamate and 1 teaspoon starch to make juice.

9. Put a proper amount of oil in the pot and heat it. Add shredded pork and stir-fry until it changes color.

10. Put it on the plate.

1 1. Leave the oil in the pan, add the bean paste and stir-fry the red oil, then add the ginger, garlic and pickled pepper to stir-fry the fragrance.

12. Pour in shredded pork and stir well.

13. Add shredded auricularia and shredded winter bamboo shoots and stir fry.

14. Pour in the sauce, bring to a boil, collect the juice and stir fry quickly.

15. Serve and sprinkle with chopped green onion.

16. It's ready to eat.