1, after the meat is shredded, add a little salt with a spoonful of starch (only a little is put in the meat because soy sauce and pickled pepper are salty), shred the fungus, cut the big leaves of Chinese cabbage into small pieces, and chop the onion, pickled pepper, ginger and garlic. Put soy sauce, vinegar, sugar, monosodium glutamate and starch into a bowl, and add three tablespoons of water to make a sauce.

2. Oil the pan and heat it to 70%. Add shredded pork and stir-fry until white.

3. Remove the shredded pork to the edge of the pot, add ginger, garlic and pickled pepper, and stir-fry until cherry color.

4. Add shredded fungus, Chinese cabbage and chopped green onion, stir-fry for half a minute, and then shovel evenly with shredded pork.

5, thicken and shovel evenly, and eat from the pot.