Ingredients: lean pork, bamboo shoots, fungus, onion, ginger, garlic cloves, chopped pepper, millet pepper, pickled ginger, soy sauce, balsamic vinegar, sugar, salt, cooking wine, chicken essence, sesame oil and starch.

Exercise:

1. Shred pork, add cooking wine, sugar and starch, mix well and marinate for a while.

2. Boil bamboo shoots in boiling water for 2 minutes, and then cool for later use.

3. Take a small bowl, add soy sauce, balsamic vinegar, sugar, chicken essence, chopped green onion and starch, and mix well to make fish-flavored juice.

4. Wash and shred bamboo shoots and soaked fungus.

5. Heat the wok to oil, pour in shredded pork and stir-fry evenly until it changes color.

6. Add a little oil to the pot, add minced garlic and stir-fry Jiang Mo, then add chopped pepper, millet pepper and soaked ginger and stir-fry until fragrant.

7. Pour in bamboo shoots and fungus and stir-fry for a while, then pour in the fried shredded pork and stir-fry.

8. Add the prepared juice and stir well. Finally, pour in sesame oil and stir well. Turn off the heating.