1. Prepare all materials.
2. Will Qingsun. Cut the fungus, pickled ginger, garlic, and green onions into shreds, and cut pickled peppers diagonally into circles.
3. Cut the pork into shreds, add salt, cooking wine, water starch and mix well.
4. Mix salt, cooking wine, soy sauce, vinegar, sugar, monosodium glutamate, fresh soup, and water starch into gorgon juice.
5. Put oil in the wok, heat up, add shredded pork and fry until broken.
6. Add pickled peppers and fry until the oil is red and shiny.
7. Add soaked ginger, garlic, green onion and saute until fragrant.
8. Add green bamboo shoots and wood ears and fry until broken.
9. Pour in the gorgon juice, and when the juice is lighted up, put the pot on the plate.
Tips:1. The ratio of fat to lean pork is 1:4.
2. You can also cut ginger and garlic into ginger and garlic.
3. The recipe comes from the "Experimental Tutorial of Sichuan Cuisine Production Technology", slightly modified according to actual conditions.
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