Ingredients: half a catty of lean pork, two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of sugar, one spoonful of monosodium glutamate and coffee, one piece of ginger (about half a catty), one garlic, eight or nine pickled peppers, half a catty of fungus, one or two peas (I use Chinese cabbage instead), six or seven onions and two spoonfuls of starch. Practice: 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 peppers are salty), shred the fungus, cut the big leaves of Chinese cabbage into small pieces, and chop the onion, pickled peppers, ginger and garlic. Put soy sauce, vinegar, sugar, monosodium glutamate and starch into a bowl, add three tablespoons of water and make it thick. [Gourmet China] 2. Put the oil in a pot 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.