1. Ingredients: 400g soybean sprouts, 80g lean pork, 1/2 tablespoon rice wine, 1/2 teaspoon white pepper, 1/2 teaspoon white sugar, 2 tablespoons oil, 1 tablespoon water starch, 1 teaspoon cornstarch, 1 teaspoon salt.

2. Cut the bean sprouts (Chinese cabbage) into thin strips with a top knife and set aside. Cut lean pork into thin strips.

3. Add white pepper, 1/2 teaspoon salt, cornstarch, and rice wine, mix well, and marinate for 20 minutes.

4. Heat the wok, add oil, heat over medium heat until 40% hot, add shredded meat and break it up. Wait until all the shredded meat changes color, take it out and set aside.

5. Leave the oil in the wok, heat it over medium heat until 50% hot, add shredded cabbage, add the remaining 1/2 teaspoon of salt, stir-fry until the vegetables are slightly soft, add 1 cup of water Cover and simmer for a while until all the shredded vegetables are tender.

6. Add shredded pork to the pot and stir-fry evenly. Add white sugar and water starch and stir-fry quickly. When all the gravy is evenly coated, take it out of the pot.