1. Ingredients: 150g lean pork, 75g water fungus/1 rice bowl, 100g/1 king oyster mushroom, 50g/1/4 carrot, 100g/2 green onions, 20g/ 1 small piece, 4 wild peppers, 15g/1 spoon of garlic paste, 30g/1.5 spoons of sweet noodle sauce, 3g/2 teaspoons of chicken essence, 7g/1 spoon of corn starch, 100ml of cooking oil, 10ml/2 spoons of vinegar.

2. Cut the lean pork into thick shreds (about 3X3X40mm) and put in a bowl.

3. Add 1 teaspoon/1.5g of chicken essence (half the amount in the recipe), and pinch the shredded meat with your hands until it becomes slippery and sticky. Add 1 tablespoon of water and continue to squeeze until the water is absorbed into the hair. Repeat the process of adding water, pinching, and drying several times (usually two or three times) until you feel that the water is no longer absorbed. Pour out the excess water, add corn starch, and squeeze. Knead evenly and set aside.

4. Ingredients: shred king oyster mushrooms, radish, and fungus for serving on a plate, and cut green onions for serving in bowls.

5. Seasoning: Chop ginger and wild pepper into small pieces and put them into a bowl with minced garlic, sweet noodle sauce and chicken essence.

6. Stir-fry ingredients: Heat the wok without adding oil. Add the shredded king oyster mushrooms, shredded fungus, and shredded carrots to the pot and stir-fry for about 2 minutes until soft and shredded, then put them into the dish and set aside.

7. Stir-fry shredded pork: Put oil in the wok and heat it to 60% heat (150℃). Pour in the shredded pork, quickly spread it out and stir-fry for about 1 minute. When it changes color and turns white, drain out the oil. pot.

8. Just put the shredded king oyster mushrooms, shredded carrots, and shredded fungus on the vegetable plate in the previous step, and put the shredded pork on top.

9. Stir-fry seasoning: Leave the remaining oil in the pot. If it is too little, add some more. Pour the seasoning into the seasoning bowl and sauté over low heat for about 2 minutes until the oil turns red and fragrant.

10. Turn to high heat and stir-fry chopped green onions until translucent, about half a minute.

11. Start the pot: Pour the shredded pork and side dishes into the dish, and stir-fry until the oil is bright, about 2 minutes. Add 10ml vinegar, stir-fry evenly and remove from the pot.