Slice bamboo shoots and blanch them for later use.

Stir-fry ginger and garlic in the oil pan, and stir-fry the five flowers.

After the streaky pork turns white, add bamboo shoots and carrots and stir-fry together 1 min.

Add some cooking wine, half a glass of water and salt to the pot, simmer the ingredients for 1 min, and add sugar and chicken essence to taste before taking out the pot.