1. After picking the garlic sprouts, soak them in water with salt and baking soda starch for 10 minutes
2. Clean the pork
3. Cut the pork into small pieces
4. Add the right amount of cooking wine to the pork 1/2 teaspoon pepper and 2 teaspoons cornstarch
5. Grab well and marinate for a while for later
6. Soak the dry fungus 2 hours in advance
7. Tear the washed fungus into small flowers for later use
8. Clean the soaked garlic sprouts
9. Cut the garlic sprouts into small pieces for later use
10. Prepare the spices you will use next
11. Heat up the pot and pour in the right amount of corn oil
12. After the oil is hot, put the marinated meat into it, don’t turn it, and turn the heat into a medium-to-low heat (turn the pot to stick before the meat is cooked)
13. Maintain a medium-low heat and stir-fry the cooked meat evenly, then add an appropriate amount of cooking wine, 1/2 teaspoon sugar, 1/2 teaspoon, stir fry until fragrant, stir evenly, turn on high heat
14. Add fungus and stir fry evenly
15. Add garlic sprouts and stir fry evenly
16. Add 1/2 teaspoon salt and stir fry evenly
17. Serve and enjoy
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