1. Wash pork and cut into pieces.
2. Marinate with salt, cooking wine and sweet potato powder for 20 minutes.
3. Wash the green peppers and remove the seeds.
4. Break it into small pieces by hand.
5. Take out the bagged winter bamboo shoots and blanch them in boiling water for 2 minutes.
6. Then cut into small pieces.
7. Put oil in the pot and pour the tenderloin, stir-fry and change color.
8. Then stir-fry the chopped winter bamboo shoots for 2 or 3 minutes.
9. Pour in the green pepper pieces and stir fry quickly for half a minute.
10, pour 1/5 bowls of boiling water and continue to stir fry.
1 1, then add salt and chicken essence to taste.
12, stir-fry and serve.