Cooking Steps

1. 

   Step1:Cut the shredded pork of water bamboo fungus, green and red peppers, spare ginger, shredded garlic, and my father doesn't eat onions, so I don't add a small amount of water starch in the shredded pork (so that the shredded pork is smooth and tender and the gravy doesn't lose). Water bamboo also uses a small amount of starch (water bamboo sucks oil and wraps it in a thin layer of starch, so it won't suck too much oil

2. 

   Step2:After the oil is boiled, put in dried pepper, Pixian bean paste, stir fry shredded pork and ginger in turn, put in sugar, soy sauce, vinegar and salt (pay attention to saltiness), stir fry until the meat is slightly cooked, put in water bamboo fungus, and finally release green and red pepper. A little water out of the pot before putting garlic. All right, let's ea