1 Prepare materials.

2 Shred the soaked auricularia, Flos Magnoliae, lean pork and onion, ginger and garlic.

Marinate shredded pork with a little salt, cooking wine and starch. Mix with starch, salt, sugar, vinegar, soy sauce and broth (or water) to make sauce.

4 hot pot cold oil. After the oil was heated, the shredded pork quickly exploded.

5 stir fry until the meat turns white. Put the shredded pork on one side of the pot (or take it out) with a shovel. Add homemade chopped pepper, minced garlic and Jiang Mo into the base oil, and stir fry.

6 Stir-fry the shredded pork evenly.

7 Add shredded carrots soaked in water in advance and stir fry for about one minute.

8 Then add the shredded Flos Magnoliae and shredded black fungus and stir-fry for a while.

9 pour in the sauce. When the soup is thick, add chopped green onion and stir well.