2. Soak the fungus in water, and then cut it into silk for later use.

3. Chop pickled pepper, pickled ginger and garlic for later use.

4. Then pour the oil into a hot pot and put it in the shredded pork to boil. Remove the surface of shredded pork after frying and discoloring.

5. Remove the shredded pork and put it in a plate, then add some soy sauce, sugar, cooking wine, broth and some water starch. Finally sprinkle with chopped green onion and mix well.

6. Hot pot: Pour the soaked Jiang Mo, garlic powder and pickled pepper into the pot and stir-fry to get oil.

7. Stir-fry shredded pork, shredded winter bamboo shoots and black fungus in a pot. Stir fry and pour a little sauce.

A few simple steps, unique ingredients, and a hot and sour fish-flavored shredded pork are ready. I'm not bragging. Such fried fish-flavored shredded pork can be eaten as an appetizer in restaurants, and anyone who has no appetite can eat a bowl or two of rice. Anyway, this is my family. If you feel good, you can try it in the kitchen, but the seasoning must be fully prepared.