1. Wash the vegetables, cut into pieces, soak the fungus, and prepare to heat up the pan with less oil. Fry the vegetables until they are 7 minutes old and put them in a large pot (the large pot for the vegetables)
2. Cut the pork into thin slices and put it in the salt, sugar, starch, cooking wine, grab it by hand, and submerge it for 5 minutes
3. Heat up the pan and heat the oil, add the chopped green onion, ginger and garlic, and fry until fragrant. Add 500 ml of water and add the boiled fish stock. Stir in the dried chili and peppercorns until fragrant. Remember not to paste and pour it into the meat pot and sprinkle some coriander to decorate
Tips:The meat should be thinly sliced and the boiled fish is similar to this practice
