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.