1. Prepare the ingredients you need for use.
2. Add the pork shreds, some light soy sauce, white pepper powder, chicken essence, a little corn oil, and some water starch, mix well with the taste. Remove the ends of the garlic moss, wash and cut into 2.5cm-long sections.
3. Put a little corn oil into the wok, stir-fry the garlic moss and sprinkle with a little salt, fry slightly until the garlic moss is broken, then take it out of the pan and set aside.
4. Add appropriate amount of corn oil to the pot, add shredded ginger, Pixian Douban, a little black bean sauce and stir fry until fragrant.
5. Add good-flavored shredded pork and stir-fry evenly until the meat is cooked and colored.
6. Add garlic moss and stir fry evenly.
7. Finally, add a little MSG and a little red pepper shreds and stir well, then serve.
Tips:Red pepper shreds are just a starting point to embellish the color in the dish, and it can be omitted. Pixian Douban and Black Bean Sauce are all salted, so don't add salt to them when you cook later, so as not to be too salty.
