1. The meat is shredded and tasted. Shred water-fat fungus. Dice green onions.
2. Soak sea pepper, soak ginger, and diced garlic. Chop finely with watercress. Adjust the sweet and sour sauce.
3. Fry the shredded pork with oil until half cooked.
4. Leave the oil in the bottom of the wok and fry the sea pepper.
5. Add pickled ginger, garlic, and Pixian bean paste and stir fry until fragrant.
6. Stir-fried fragrant fungus shreds
7. Pour shredded pork and stir fry until fragrant, pour sweet and sour sauce, shovel twice, put onion diced before cooking, and fry until fragrant.
8. Pour into the fish plate
Tips:The ratio of soaked sea pepper, garlic and soaked ginger is 3:2:1
