1. First shred pork tenderloin, prepare shredded pork, add 1 tbsp salt, pour egg white, pour cooking wine, sprinkle with pepper powder, and fish well. Then pour a proper amount of water starch, mix well, and pour cooking oil for pickling 10 minute.

2. Shred winter bamboo shoots, carrots, fungus, green peppers, ginger and garlic.

3. Then prepare a bowl, add 2 tablespoons of aged vinegar, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, half a tablespoon of salt, 3 tablespoons of sugar, pour a small amount of soy sauce and appropriate amount of water, and add 1 tablespoon of brown powder and mix well.

4. Pour a proper amount of water into the pot, pour shredded bamboo shoots, cook for 5 minutes, cook and remove.

5. Take another oil pan, pour the pork tenderloin, fry until cooked, and pour it into the colander.

6. Take another oil pan, add shredded winter bamboo shoots, shredded fungus and shredded carrot, stir-fry until soft, add green peppers, stir-fry until cooked, and pour into a colander.

7. Add oil to the pot, add ginger rice and garlic and stir-fry until fragrant. Add a little chopped pepper and bean paste and stir well. Pour the ingredients into the colander and stir-fry for a while. Finally, pour in the prepared juice, stir well and serve!