1. Wash Auricularia auricula, carrot, green pepper, water bamboo and bamboo shoots, and shred them for later use. Note: Bamboo shoots need to be blanched first to remove oxalic acid.

2. Shred tenderloin and marinate with starch and cooking wine. 5 minutes, add vegetable oil to the pot, heat, add shredded pork and stir-fry until it changes color.

3. Slice onions, ginger, garlic and pickled peppers for later use.

4. Fish-flavored shredded pork sauce, sugar: vinegar: soy sauce: cooking wine = 3: 2: 1: 1, and add water starch to make juice (the amount of water starch depends on the thick soup of this dish, which can be based on personal preference).

5. Pour the oil in the pot, and stir-fry the onion, ginger and garlic pickled peppers in the pot to give off the fragrance.

6. Pour in shredded carrots, black fungus, bamboo shoots and water bamboo, stir fry, and stir fry with shredded green pepper later.

7. Pour in shredded pork and stir-fry for 2 minutes until cooked.

8. Finally, slowly pour the sauce along the edge of the pot (step 4). You can add salt to taste according to your own taste, and then stir fry.

9. Sprinkle a little chopped green onion and you can eat it. The dish is ruddy, soft in taste, and fishy, which is very appetizing. Vegetables taste crisp and tender. Compared with frying in restaurants, it is less oily and less spicy, and can be adjusted according to your own preferences.