Cooking Steps

1. 

   Step1:Wash the pork (with a little bit of fat) and cut it crosswise first, then cut it into shreds

2. 

   Step2:Put the shredded meat in a bowl. Add 1 tablespoon starch and 1 teaspoon raw soy sauce. Stir well with chopsticks. Marinate for 20 minutes

3. 

   Step3:Prepare the ingredients - shred the winter bamboo shoots, scald them in boiling water for about 2 minutes, shred the carrots and black fungus for standby. Chop the pickled peppers, bean paste, ginger, garlic and scallion for standby

4. 

   Step4:Add another fish sauce - 1 tbsp cooking wine. 1 tbsp raw soy sauce. 0.5 tbsp old soy sauce. 1.5 tbsp vinegar. 2 tbsp white sugar. 2.5 tbsp water starch

5. 

   Step5:In the hot pot, pour in the cold oil. When the oil is a little choppy, turn the heat down. Pour in the shredded meat. Let the shredded meat lie in the oil pot for a while. Then gently push and fry with the spatula to protect the surface of the shredded meat. Make the shredded meat as smooth and tender as possible

6. 

   Step6:Stir fry until the shredded meat turns white. Put the oil in the bottom of the pot and put in the ginger and garlic. Stir fry for 2 minutes. Stir in the bean paste and red pepper

7. 

   Step7:Put the shredded pork in the pot and stir quickly. Mix the shredded pork with the seasonings such as bean petals, and then add the shredded bamboo shoots, shredded carrots, and shredded black fungus to stir well

8. 

   Step8:About 2 minutes later, cut the carrot and bamboo shoots. Pour the mixed fish sauce along the edge of the pot. When the soup boils, stir fry it for several times. Mix the sauce and vegetables evenly. Sprinkle the green onion and turn off the heat. Out of the pot