1. Shred pork. Put white sugar, vinegar, cooking wine, chopped green onion, garlic, wet starch, and broth in the same bowl to make a glutinous juice.
2. Cut bamboo shoots and fungus into silk and blanch them for later use.
3. Increase the heat in the wok, add the lard and cook until 30% hot. Add the red 99 poached fish seasoning and stir fry to create a fragrant flavor. Then stir-fry the shredded pork.
4. Then add winter bamboo shoots and fungus, stir-fry the bell peppers over high heat, then cook in the gorgon sauce, turn a few times and serve.
Tips:1. After the shredded pork is flavored, it must be marinated until it becomes gelatinized before adding water and starch, so that the shredded pork feels refreshing;
2. When mixing the bowl of juice, it is best to taste it with the tip of your tongue and adjust it to moderate saltiness and acidity.
