Cooking Steps

1. 

   Step1:Wash and cut pork hind legs into thin shreds. Add some cooking wine, salt and water starch, mix well and marinate. Cut the winter bamboo shoots into thin silk. Blanch them in boiling water for later use. Auricularia auricula should be soaked in advance and the root should be cut. Cut the green and red peppers, remove the seeds, remove the fascia, and cut the filaments. Shred ginger. Slice garlic.

2. 

   Step2:Heat the pot. Pour in more oil. Pour in the marinated shredded meat and stir fry it quickly until it's broken and becomes white. Take a small bowl. Pour in a proper amount of soy sauce, vinegar, sugar (add more vinegar and less sugar if you like strong sour taste, add less vinegar and a little sugar if you don't like strong sour taste) and water starch powder, mix well and mix them into flavor juice for use.

3. 

   Step3:Heat the remaining oil in the pot. Stir fry the ginger and garlic until fragrant. Stir in a spoon of bean paste to make it red.

4. 

   Step4:Add in the shredded fungus and stir fry. Then add the winter bamboo shoots and stir fry.

5. 

   Step5:Stir fry shredded green and red peppers. If you feel dry, sprinkle some water.

6. 

   Step6:Put in the shredded meat and stir evenly. Pour in the sauce along the edge of the pot. Stir fry the sauce over high heat and start the pot.

7. 

   Step7:It's rich in accessories, colorful, tender and smooth meat, sweet and sour. Adults and children like it.

8. 

   Step8:Finished drawings.