1. Prepare ingredients.
2. Cut the pork loin into shreds, peel and shred the bamboo shoots.
3. Wash the green onion, ginger, and garlic and mince.
4. Put the meat in a bowl, put salt and rice wine to marinate.
5. Add water starch and stir well.
6. Fish-flavored sauce: stir well soy sauce, rice vinegar, sugar, salt, rice wine and starch.
7. Shred the fungus and bamboo shoots, blanch them together, remove them and set aside.
8. Heat the pot, pour the oil, and use more oil (subject to the shredded pork). When it is 50% hot, turn to low heat, put in the shredded pork, and quickly disperse it with chopsticks.
9. After the shredded pork changes color, immediately remove it and control the oil (this process is very fast, about ten seconds).
10. Pour out the oil from the shredded pork, pour an appropriate amount of clean oil into the pan, add the chopped pickled peppers, and stir-fry for 15 seconds on low heat until the red oil is formed.
11. Add minced ginger and garlic and stir-fry for a while.
12. Put in shredded pork.
13. Stir-fry evenly, then add the shredded fungus and bamboo shoots and fry a few times.
14. Add chopped green onion and fish sauce and stir fry quickly.
15. You can turn off the fire.
