1. Marinate the shredded pork with light soy sauce, cooking wine, and starch for five minutes, soak the dried fungus first, and wait for it to be sliced. Shred the green pepper and ginger, mince the garlic, and set aside the chopped green onion.
2. Pour oil in the pot, wait until the oil is warm, add ginger and garlic until fragrant.
3. After the ginger and garlic are sauteed, stir-fry the marinated pork, and stir-fry for a minute or two to turn the pork white.
4. Pour in the cut fungus and stir fry for a minute.
5. Pour in shredded green pepper and stir fry for another minute.
6. Then sprinkle the chopped green onion, and finally pour in the right amount of cooking wine, light soy sauce, salt, and MSG, stir and stir evenly, and then it can be out of the pot.
