1. Shred the lean pork, cut the pleurotus eryngii into pieces, and cut the green pepper into shreds.
2. Add the shredded pork with cooking wine, light soy sauce, and soy flour to marinate for 10 minutes.
3. Put an appropriate amount of oil in the pan, add the bean paste, garlic cloves, and stir fry the shredded pork until the color changes.
4. Add the remaining oil to the eryngii mushrooms and stir fry until soft
5. When the eryngii mushrooms are almost ripe, add green pepper and stir fry, add a little salt to enhance the flavor
6. Pour shredded pork into pleurotus eryngii and green pepper, stir fry, and mix well.
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