1. Peel garlic, wash and shred, shred ginger, and set a few peppers
2. Wash the fungus soaked hair, remove the stalk, and shred, remove one green pepper, remove the stalk, rinse and shred, wash and shred half a carrot
3. Wash and shred the pork, use soy sauce, a little pepper powder, water starch to marinate for a while, add peanut oil and mix well before frying
4. Heat the pan, add some oil, add the shredded pork under the oil heat, and quickly stir fry until it changes color and is ready for use
5. Re-fill the oil in the pot and sauté the peppercorns, garlic and ginger on a low heat
6. After sautéing, turn to high heat, add carrots, fungus and green pepper, stir fry evenly, add appropriate amount of salt and stir well
7. Stir-fry, add shredded pork, stir-fry evenly, add thirteen incense and stir-fry, stir-fry for a while
