1. First, soak the Mei Cai in clean water overnight, rinse well, and drain the water for later use.
2. Soak the dried black fungus, wash and chop it up and set aside.
3. Put 500g of fresh pork into two eggs, add a little starch, a little white pepper, a little oyster sauce, sugar (to improve freshness), a proper amount of salt, and a little water. This is to make the meat stronger and stir in one direction.
4. Stir-fry the Mei Cai with oil in a wok first to make it more fragrant.
5. Mix the ingredients and meat together
Tips:Mei Cai must be soaked in clean water, because it is dry, you have to wash it well
