Ingredients:

150g pork, shredded.

150g shredded pork

30 grams of auricularia auricula, soaked.

30g of water-borne auricularia auricula

20g sweet pepper, shredded.

20g shredded green pepper

30 grams of carrots, shredded.

30g shredded carrot

2 tablespoons salad oil

2 tablespoons salad oil

1 scallion, shredded

1 root onion, shredded

2 cloves of garlic

2 cloves of garlic

10g pickled pepper

10g pickled pepper

10g ginger

10g ginger

Marinade:

Marinade:

1/4 teaspoons of chicken powder

1/4 teaspoons of chicken essence

1/2 teaspoons of corn starch

1/2 teaspoons of corn starch

1/3 teaspoons salad oil

1/3 teaspoons salad oil

Sauce:

Sauce:

1 teaspoon salt

1 teaspoon salt

1/2 teaspoons of chicken powder

1/2 teaspoons of chicken essence

1 teaspoon sugar

1 teaspoon sugar

1 teaspoon vinegar

1 teaspoon aged vinegar

1 teaspoon soy sauce

1 teaspoon soy sauce

1 tbsp starch solution

1 tbsp water starch

Method exercise:

1. Mix shredded pork with marinade and let stand for about 15 minutes. Mix the sauce in a small bowl and put it away.

Step aside.

1. Add marinade to shredded pork and let it stand for 15 minutes. Mix the sauce for later use.

2. Soak the auricularia auricula and shred it. Chop ginger, onion and pickled pepper.

2. Soak the auricularia auricula with clear water and cut it into shreds. Chop ginger, garlic and pickled pepper into powder.

3. Heat the frying pan with oil and add pork. Stir until almost cooked. Add Jiang Mo, onion and pickled pepper and stir-fry until fragrant. Add black fungus, sweet pepper and carrot. Pour in the prepared sauce. Stir until completely mixed, and then plate.

3. Put the right amount of oil in the wok and fry the shredded pork until it is almost cooked. Add Jiang Mo, minced garlic and pickled peppers and stir-fry until fragrant. Add auricularia auricula, shredded green pepper and shredded carrot. Pour in the prepared sauce, stir well and serve.