Main ingredients:

pork

Proper amount

Accessories:

winter bamboo shoots

Proper amount

Pickled pepper

Proper amount

(edible) auricularia auricula

Proper amount

Seasoning:

salt

Proper amount

chicken essence

Proper amount

energy

Proper amount

Light soy sauce

Proper amount

vinegar

Proper amount

Water starch

Proper amount

refined sugar

Proper amount

Prepare materials

Wash pork and cut it into filaments, and shred ginger and red pepper respectively.

Add salt, cooking wine and water starch to the meat and marinate for 20 minutes.

Cut the winter bamboo shoots into shreds and blanch them in boiling water to remove the astringency.

Blanch the cut fungus in boiling water.

Stir the salt, soy sauce, vinegar, sugar, chicken essence and water starch evenly to make fish-flavored juice for later use.

Heat the oil to 70% heat in a hot pot. Put the shredded pork into the pot and spread it out. Add red pepper, shredded ginger and minced garlic and stir-fry until fragrant.

Add shredded auricularia auricula, shredded winter bamboo shoots and shredded onion, stir-fry evenly, cook fish-flavored juice, stir-fry quickly, and put it on a plate.