1. Slice the pork hind leg, add cornstarch, soy sauce, and salt for a while.
2. Cut the dried sauce into thin slices, cut the green and red pepper into small pieces, wash the black fungus, and cut the garlic leaves into small pieces.
3. Remove the skin from the refrigerator to thaw.
4. Stir fragrant minced ginger with hot oil in a pot.
5. Pour the meat slices into the pot and slide them out until the color changes.
6. Pour the dried sauce into the pan and stir fry.
7. Add a little boiled water to the dried sauce, add salt and cook to taste.
8. Pour the fried pork slices and skin into the pan and stir fry with the dried sauce.
9. Then pour the green and red peppers, black fungus, and garlic leaves into the pot, and stir fry all the ingredients together.
10. When the green and red peppers are cut off, they can be out of the pot.
