1. Raw material collection
2. Raw material shredded for use
3. Shred the meat and set aside
4. Put an appropriate amount of freshly ground black pepper granules in a bowl
5. Add soy sauce, vinegar, sugar, and salt in turn and stir evenly for later use
6. Start the fire, put a proper amount of oil in the pot to heat up, pour in the shredded pork and fry to change the color, add the sliced yellow and red pepper shreds, oyster mushroom shreds, fungus shreds, and carrot shreds and stir-fry
7. Pour in the adjusted juice for about a minute and continue to stir fry
8. When the soup has collected more than half of it, pour in water starch to make a thin slice
9. Out of the pot
Tips:The thick gorgon should be thinner; the ingredients are not fixed, just like it; the sauce can also be changed at will, like sweet and more sugar, like sour and more vinegar; you should put less salt, and the sauce will have saltiness!
