1. Prepare the green onion, ginger, minced garlic and pickled peppers. The pickled peppers need to be chopped. I only put 4, if you like the spicy ones, you can add a few more pickled peppers.
2. Bamboo shoot shreds, carrot shreds: Fungus shreds need to be blanched in advance.
3. Add 30 grams of cooking wine and cornstarch to the shredded pork in advance and marinate for 20 minutes, then put it in a hot pot and stir-fry with cool oil until cooked through.
4. Remove the shredded pork thoroughly and set aside.
5. Mix the light soy sauce, vinegar, sugar and 10 grams of cooking wine for later use.
6. Prepare 30 grams of cornstarch water for later use.
7. Stir-fry pickled peppers in a hot pan with cold oil
8. Then add minced ginger ~ minced green onion ~ minced garlic and stir fry until fragrant and the oil turns red.
9. Then pour in shredded coles and stir fry
10. Then add the shredded pork and stir fry evenly
11. Pour in the prepared sauce and stir fry evenly
12. Finally, add water starch to collect the juice.
Tips:To stir-fry shredded pork, be sure to heat the pan with cold oil, stir-fry on low heat, not easy to paste the pan.
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