1. Shred pork tenderloin, add 30g of water, and mix egg white, Shaoxing wine, 0.5g of salt and wet corn flour evenly.

2. Shred the bamboo shoots, blanch them in a boiling water pot, and control the water to dry for later use (I used dried bamboo shoots from Yunnan, pressed them in a pressure cooker for 20 minutes, then washed and shredded them, and then added an octagonal, brown sugar and soy sauce, and stewed them in a hot oil pot in advance for later use).

3. Put vegetable oil on the fire and heat it to 50%. Put the shredded pork into the pot. Immediately after the shredded pork turns white, pour it into the colander to drain the oil.

4. Mix soy sauce, water, salt, starch and monosodium glutamate into juice.

5. Add Jiang Mo, garlic, dried peppers, bamboo shoots and fungus to the remaining oil in the original pot, stir-fry shredded pork and sauce for a few times, pour sesame oil into the pot and put it on a plate, and sprinkle with onions.