1. Prepare the ingredients, make a bowl of juice, two spoons of starch, half a spoon of pepper, one spoon of light soy sauce, one spoon of balsamic vinegar, half a spoon of oyster sauce, half a spoon of pepper, add water to boil, marinate the shredded pork with starch cooking wine for ten minutes , Stir counterclockwise to sizing
2. 60% of the shredded pork, put it in the pot, quickly scatter, remove the discoloration, and leave the bottom oil
3. Put the chopped green onion, ginger and garlic into the pot and fry until fragrant. Add a spoonful and chop into thin bean paste
4. Stir-fry for a full minute, put the red oil out, add fungus, carrots, green pepper, stir fry evenly, adjust the heat to maximum, add the shredded pork and fry for ten minutes
5. Pour in the tuned fish sauce
6. Stir-fry and just out of pot
