Peel fresh sweet potato, wash and shred for later use.

Wash pork with warm water, remove the smell of blood, cut into filaments, add a little salt, Gordon Euryale seed, sesame oil and bean paste and stir well for later use.

Chop onion, ginger and garlic respectively, and cut dried pepper into small pieces for later use.

Put a small amount of lard and an appropriate amount of cooking oil into a hot pot. When the oil temperature becomes hot, add the stirred shredded pork, stir-fry until the meat color becomes transparent, and serve.

Add a small amount of cooking oil to the hot pot, add dried Chili slices and fry until the fragrance is overflowing. Add Jiang Mo and garlic, stir-fry twice, add shredded sweet potato, stir-fry until almost transparent, add fried shredded pork and appropriate amount of salt, stir-fry until the sweet potato is transparent, and add chopped green onion to serve.