Yuxiang Pork
1.
Put fresh winter bamboo shoots in water and cook for 10 minutes to remove the astringent taste; cut carrots, boiled winter bamboo shoots, and soaked fungus into thin strips and set aside; shred ginger, shred green onions, and cut red hot peppers.
2.
Mix the seasoning soy sauce, cooking wine, vinegar, sugar, cornstarch and mix thoroughly; chop the peppers finely with a knife; add the chopped peppers to the sauce, stir well and set aside
3.
Add a little cooking wine, salt, minced ginger, cornstarch, and about 5ml cooking oil to the shredded pork. Grab the shredded pork and seasonings and marinate for about 10 minutes; add a little cooking oil to the pan, and stir-fry the shredded pork until the color changes. Can be used for storage
4.
Put in a clean pot, pour some cooking oil, sauté ginger, green onion and dried red pepper; then add bamboo shoots and carrots and stir fry
5.
Then add the fungus shreds and continue to stir fry; finally add the fried shredded pork
6.
According to the amount of the dish, add the fish-flavored sauce one by one; when the soup is thick, turn off the heat and take it out of the pot
