IngredientsIngredients:

150 g Pork, shredded

150 g Shredded Meat

30 g Black fungus, soaked

30 g Water-whipped Black fungus

20 g Bell pepper, shredded

20 g Shredded green pepper

30 g Carrot, shredded

30 g Shredded carrot

2 tbsp Salad oil

2 tbsp Salad oil

1 stalk Green onion, shredded

1 stalk Green onion, shredded

2 cloves Garlic

2 cloves Garlic

10 g Pickled chilli

10 g Pickled peppercorns

10 g Ginger

10 g Ginger

10 g Ginger

Marinade:

Marinade:

1/4 tsp Chicken powder

1/4 tsp Chicken extract

1/2 tsp Cornstarch

1/2 tsp Corn starch

1/3 tsp Salad oil

1/ 3 tsp Salad oil

Sauce:

Sauce:

1 tsp Salt

1 tsp Salt

1 tsp Salt

1/2 tsp Chicken powder

1/2 tsp Chicken essence

1 tsp Sugar

1 tsp Sugar

1 tsp Vinegar

1 tsp Sugar

1 tsp Chen vinegar

1 tsp Light soya sauce

1 tsp Soy sauce

1 tbsp Starchy solution

1 tbsp Water starch

Method:

1. the pork shreds with the marinade and let stand for about 15 minutes. Mix the sauce ingredients in a small bowl and set

aside.

1.Shredded pork with the marinade and let stand for 15 minutes. Mix the sauce ingredients and set aside.

2. Soak the black fungus and shred thinly. Finely chop ginger, onion and pickled chilli. Finely chop ginger, garlic and pickled chilli.

3. Heat up a skillet with oil, adding pork. stir until almost cooked. add in chopped ginger, onion and pickled chilli until fragrant. add in black Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.

3.Heat up a skillet with oil, sauté the shredded pork until almost cooked. Add the black fungus, green pepper and carrot. Pour in the prepared sauce, stir fry evenly can be served.