1. Cut carrots, bamboo shoots (lettuce), black fungus after soaking, and shredded pork into shreds, and prepare for use.
2. Cut the chopped pepper, slice the pepper, shred the ginger and garlic, prepare ten peppercorns, and beat the starch into water to make water starch.
3. Add oil to the pot, add shredded pork after warming, and stir fry. After removing the flesh color, it can be served and set aside.
4. Add oil to the pan again, add the chopped chili when the oil temperature is 7 mature, stir fry the pepper, then add raw fry, garlic shreds into the pan and stir fry.
5. First, fry the black fungus. When the fungus has a lot of frying sound, add it, stir-fry the shredded bamboo shoots (lettuce) and the carrot shreds. Add an appropriate amount of water for about 5 minutes and let it get stuffy for a while.
6. When the water in the pot is almost just as much as the bottom, add the shredded pork and continue to stir fry for a few more times. Add salt, MSG, Nande, and three spoons of sugar.
7. Add a little soy sauce, stir-fry evenly, add water starch to collect the juice. Can be out of the pot
Tips:1. If the chilli pepper is too hot, the taste will not come out. You can add a little water and cook for a while to let the flavor come out.
2. I didn't buy bamboo shoots, so I used lettuce instead, which is the same.
3. Don't give too much soy sauce, otherwise it will be really hard to read.
