200g of pork, 30g of green pepper, 0g of carrot15g, 0g of auricularia auricula10g, and appropriate amount of pepper, ginger, onion, garlic, sugar, soy sauce, vinegar, oil, starch and salt.

working methods

1. Soak mushrooms in water and shred, wash carrots and shred green peppers.

2. Chop ginger, onion and garlic, wash pepper, remove seeds, cut into pieces, and add water to starch to make wet powder for later use.

3. Cut the lean meat into thin shredded pork about 5 cm, add salt and prepared water starch, and fish well.

4. Mix water starch with sugar, soy sauce and vinegar to make sauce for later use.

5. Put the oil in the pot, turn on the fire, add the dried peppers and stir fry until fragrant, then add the shredded pork and stir fry for a while.

6. Add shredded green pepper, shredded carrot, shredded fungus, ginger, onion and garlic. Stir-fry the fire.

7. After the shredded pork is cooked, thicken it with the sauce that has just been adjusted, and stir it evenly before serving.