1. Shred pork, add cooking wine, one spoon of salt, one egg white, one spoon of starch, mix well and marinate for 30 minutes
2. 3 spoons of sugar, 4 spoons of vinegar, 2 spoons of light soy sauce, 1 spoon of starch, 1 spoon of water, stir well and set aside
3. Heat up the pan, add the shredded pork and fry until it is cooked, serve and set aside
4. From another pot, add bean paste, green onion, ginger and garlic, fry out red oil, add carrot, fungus, and green pepper, stir and stir evenly
5. Add the shredded pork, add the tuned fish-flavored sauce, stir-fry evenly, and then take out
