1. Wash the pork tenderloin and cut into 0.3cm thick shredded pork. Put the shredded pork in a bowl, add 1 tablespoon of water starch and 2g of salt, mix well, and marinate for 20 minutes.
2. Cut the water-fat winter bamboo shoots into thin shreds equivalent to shredded meat. Soak the black fungus in cold water (about 40 minutes), remove the stalks and cut into shreds for later use.
3. Chop pepper, ginger, green onion, and garlic into minced pieces.
4. Put the chopped green onion, light soy sauce, balsamic vinegar, white sugar, cooking wine, stock and the remaining water starch (1 tablespoon) in a bowl and mix thoroughly to form a gorgon juice for later use.
5. Heat the wok on a high fire, add oil and heat to 50% heat, add the shredded pork and quickly scatter it, and set it aside when it changes color.
6. Leave the bottom oil in the pot, heat it to 50% heat, add the minced ginger, minced garlic, and minced pepper to stir fry to get the red oil.
7. Put the shredded pork, winter bamboo shoots and fungus into the stir-fry for a while, pour in the gorgon sauce and stir-fry evenly.
