1. Cut the potatoes, winter bamboo shoots, and fungus into shreds.
2. After cutting the lean meat, cut it into shreds.
3. Put the shredded pork into a bowl, add a small amount of salt, monosodium glutamate, cornstarch and mix well.
4. Add a little water starch and mix well, then pour a little peanut oil and pickle for 10 minutes to taste.
5. Bring water to a boil in a pot, add salt, carrots, winter bamboo shoots, and fungus, mix well, and cook for 1 minute until cooked.
6. Remove the cooked ingredients and drain them for later use.
7. Heat the pan with cold oil, heat it to 40% heat, add the shredded pork, and remove the oil until the shredded pork is white.
8. Leave the bottom oil in the pot, pour in the minced garlic, ginger slices, and garlic stems to burst the fragrance.
9. Pour in carrots, winter bamboo shoots, and fungus shreds and stir fry evenly.
10. Pour in shredded pork, add cooking wine, and stir-fry evenly.
11. Add salt, monosodium glutamate, light soy sauce, bean paste, and vinegar to taste.
12. Stir quickly and stir well.
13. Add a little water starch and stir well before cooking.
14. Just put the dishes on the plate and you can eat it!
Tips:If you like spicy taste, add chili.
