1. Prepare the ingredients, shred winter bamboo shoots into shreds and blanch, shred carrots, and shred peppers
2. Shred tenderloin, add eggs, stir in white pepper and cooking wine, marinate for 20 minutes
3. Sauce: chopped green onion, light soy sauce, dark soy sauce, sugar, vinegar, and oyster sauce each
4. Heat oil in a pan, fry the marinated pork shreds and change color for later use
5. Put the bean paste in another pot, chop the pepper paste and garlic until fragrant
6. Add bamboo shoots, fungus, hot peppers, carrots!
7. Stir-fry until the vegetables are tender and add the sauce, stir-fry for 5 minutes!
