Shred pork.
3. Stir well with yellow rice wine, soy sauce, salt and appropriate amount of water starch.
4. Put the right amount of oil in the pan, stir-fry Jiang Mo and chopped peppers.
5. Add meat and stir-fry until it changes color.
6. Add shredded bamboo shoots and fungus
7. Stir well, add a little water and boil for about 3 minutes.
8. Finally, add shredded green pepper and salt.
9. Stir well and serve.