1. A piece of pork, shredded, and 3 spoons of cooking wine
2. 1 spoon of white pepper powder, 1 spoon of dried starch, if the shredded pork is slightly dry, add 2 spoons of water. The shredded pork itself is relatively dry, so skip this step, 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, and half a spoon of salt , 2 tablespoons of vegetable oil, mix well
3. Shred the lettuce, soak the fungus into shreds, finely chop the shallots, ginger and garlic
4. Chopped pepper sauce, tuned fish sauce
5. Pour more vegetable oil (1 tablespoon) than usual for cooking in the pot. After the oil is hot, pour in the marinated pork, turn on high heat, quickly spread, and fry until the surface of the pork is white.
6. Put it out, leave the bottom oil in the pot, dig 1 tablespoon chopped chili sauce in, turn to low heat, stir fry
7. Add 1 teaspoon of Pixian bean paste, and pour in the chopped green onion, ginger, garlic
8. Continue to low fire, slowly fry these ingredients to get a fragrance, and pour into shredded pork
9. Stir fry a few times, pour shredded lettuce and wood ear shreds, turn to high heat, stir fry quickly
10. Pour in the prepared fish-flavored juice (watch the dripping, just coat all the ingredients and color them, don’t pour them all in at once) stir fry a few times, collect the juice on high heat and turn off the heat
