1. Marinate shredded pork: cooking wine, salt, pepper, corn starch, stir well with chopsticks and marinate for 5 minutes.

2. Cut lotus root vertically into julienne strips and soak in water to remove surface starch.

3. Cut the chicken leg mushrooms into equal sizes

4. Cut the green pepper into julienne strips

5. Heat the oil in a hot pan, pour in the shredded pork and stir-fry to change the color, then remove from the pan and set aside.

6. In the bottom of the oil into the shredded green pepper, stir fry for a while.

7. Fish out the shredded lotus root, pour into the pot, continue to stir fry.

8. When the lotus root changes color, add the shredded chicken leg mushrooms.

9. Add the shredded meat

10. Put salt, a little sugar, moderate oyster sauce, stir-fry evenly can be out of the pan on the plate.