1. Boil the salt under water and stir well.
2. The fungus, green bamboo shoots are broken in the water, pick up and drain the water.
3. When the oil is 40%, stir-fry the shredded pork and turn it into white.
4. Raise the pot and burn the oil.
5. Stir-fry ginger garlic, pickled pepper, and minced ginger until fragrant.
6. Lower the shredded pork and stir fry evenly.
7. Add the green bamboo shoots and stir-fry the fungus.
8. The lowered fish spice sauce stirs up the vinegar aroma.
9. Add the shallots and fry for 5 seconds.
10. A spoonful of bright oil.
11. Lift the pot and serve it on the plate.
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