1. Wash the pork and cut into shreds, remove the blood with water, spring bamboo shoots, fungus, red hot pepper shreds, shallots into sections, ginger, garlic and mince
2. Remove the shredded pork and squeeze the water. If 1g salt, 2g pepper, 8g cooking wine, 3g soy sauce, a little egg white, stir in the same direction, add a little vegetable oil and marinate for 10 minutes
3. Adjust to sauce, 3g soy sauce, 10g aged vinegar, 10g sugar, 1g monosodium glutamate, 1g salt, 3g starch
4. Spring bamboo shoots and fungus blanched
5. Stir-fry the marinated pork until it changes color
6. Stir-fry minced ginger and minced garlic in a pot with hot oil, add Pixian bean paste, stir-fry well, add shredded pork, and add red hot pepper
7. Add spring bamboo shoots, fungus, and green onions at the end, add a little light oil, and stir-fry.
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