Ingredients: pork 300g, carrot 50g, dried fungus 8g, green pepper 1 piece, garlic 2 cloves, soy sauce 1 spoon, cooking wine 1 spoon, starch 1 teaspoon, salt 1 teaspoon. Soak auricularia auricula in warm water, rinse after soaking, and tear it into small pieces for later use. Shred pork, put it on a plate and marinate it with a little starch and soy sauce for a while. Slice carrots and green peppers, mash garlic, peel and cut into powder.

Ingredients: pork 300g, carrot 50g, dried fungus 8g, green pepper 1 piece, garlic 2 cloves, soy sauce 1 spoon, cooking wine 1 spoon, starch 1 teaspoon, salt 1 teaspoon.

1. Soak auricularia auricula in warm water, rinse it after soaking, and tear it into small pieces for later use.

2. Shred the pork, put it in a plate and marinate it with a little starch and soy sauce for a while.

3. Slice carrots and green peppers, mash garlic, peel and cut into powder.

4. Heat the oil in the pot, add the shredded pork and stir fry quickly.

5. Stir-fry until the shredded pork changes color, pour in cooking wine and soy sauce, and stir well.

6. Add carrots and fungus, stir fry together and stir fry until it is broken.

7. Add green pepper, stir-fry until it is broken, add minced garlic, stir-fry evenly, then add appropriate amount of salt and stir-fry for a while.