Cooking Steps

1. 

   Step1:First cut pork into shreds. Marinate - 1. Put salt in first. Knead until sticky; 2. Pour a small amount of starch, a small amount of cooking wine, a small amount of sesame oil, and then knead until sticky; 3. Pour a small amount of soy sauce to color the pork shreds. Knead until even. Marinate for about half an hour.

2. 

   Step2:When marinating the shredded meat - 1. Cut half the carrot; 2. Soak the black fungus in half; 3. Wash the shredded bamboo shoots and drain the water; 4. Cut the ginger slices and the garlic slices in half; put all the ingredients in the plate for use.

3. 

   Step3:Heat the pot. Pour in the salad oil. Heat the oil and stir fry the shredded pork. (if you are afraid of being burnt, you can adjust it to a small heat.) stir fry until all the shredded pork is discolored. (do not stir for too long. The meat will be old). Serve for later use.

4. 

   Step4:Heat the oil in a hot pot. Stir fry the ginger and garlic. Stir until fragrant. Stir in carrots, agaric and shredded bamboo shoots in turn. Stir fry until the shredded carrots turn red. Stir in shredded meat.

5. 

   Step5:After shredded meat, start to add sauce - 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, next sauce (starch mixed with water), 1 tablespoon of sal

6. 

   Step6:Stir fry until the shredded meat is sticky. Add 1 teaspoon of monosodium glutamate. Stir for a few times. Out of the po