1. Cut the pork into silk along the grain, put it in a larger bowl, add salt, sugar, cooking wine and pepper to marinate until it is gelatinized, and then add 1 tablespoon of water in two times until the water is completely absorbed in the meat Inside, add 1 tablespoon of water starch (with 3/4 teaspoon of starch mixed in), grab evenly, add 1 teaspoon of oil, and grab well.
2. Wash the fungus with water, shred the bamboo shoots, and place them in a small bowl. In addition, chop the green onions, a few slices of ginger and garlic and place them in the bowl. Then add vinegar, light soy sauce, sugar, fish sauce, cooking wine, starch Mix a bowl of juice with a small bowl of water.
3. 3-4 into a pot, hot and smooth, fry the shredded pork, set aside.
4. Slightly blanch the bamboo shoots and fungus in water, heat up the pan, add chili or chopped pepper, and saute.
5. Pour shredded bamboo shoots and shredded wood ears and stir fry.
6. Pour in the shredded pork, turn it a few times, put in a bowl of juice, stir fry evenly, pour in a little sesame oil as the bright oil, turn it slightly, and serve.
Tips:1. After the shredded pork is flavored, it must be marinated until it becomes gelatinized before adding water and starch, so that the shredded pork feels refreshing;
2. When mixing the bowl of juice, it is best to taste it with the tip of your tongue and adjust it to moderate saltiness and acidity.
