Wash mushrooms and winter bamboo shoots and slice them; Prepare green pepper slices and carrot slices; Slice pork, add salt, cooking wine and cornmeal, grab it evenly and let it stand for half an hour; Boil the water in the pot, pour in the mushrooms and bamboo shoots, and pick them up; When the oil temperature is 50% hot, pour in the meat slices until all the oil changes color and pick it up; Leave the bottom oil in the pot, pour all the materials and stir-fry until the water comes out; Stir-fry with salt evenly; Boil a little boiling water until it is not cooked, then put the meat slices back into the pot to burn for a while, and then turn off the heat and take them out.

Wash mushrooms and winter bamboo shoots and slice them.

Prepare green pepper slices and carrot slices;

Add salt, cooking wine and cornmeal to the pork slices, grab them evenly and let them stand for half an hour.

Boil the water in the pot, pour in mushrooms and bamboo shoots, blanch and take them out (this can remove the astringency of bamboo shoots and the mushroom flavor of mushrooms).

When the oil temperature is 50% hot, pour in the meat slices, oil them until they all change color, and then take them out.

Leave the bottom oil in the pot, pour all the ingredients into the pot and stir-fry until the water comes out.

Boil a little boiling water until it is not cooked, then put the meat slices back into the pot to burn for a while, and then turn off the heat and take them out.