2. Accessories: Auricularia auricula (dry) (100g), red pepper (20g) and rapeseed (30g).

3. Seasoning: onion (5g), ginger (3g), soy sauce (8g), peanut oil (25g), salt (5g), cooking wine (3g) and starch.

4. Wash the pig hindquarters, remove the hair left on the epidermis and cut into thin slices.

5. Wash green peppers and red peppers and cut them into rings. Wash garlic seedlings and cut into pieces.

6. Pour the oil in a hot pot, add the pork to stir fry until the oil comes out, showing a light nest shape.

7. Add cooking wine, stir well, add soy sauce and fry until the color is the highest.

8. Add green pepper and red pepper and stir fry. Add salt and sugar and stir well.

9. Finally, add garlic sprouts and mix well.