Cooking Steps

1. 

   Step1:Wash and cut pork loin 0.3cm Thick and thin shredded meat. Add the 1 tablespoon water starch and 2G salt to the shredded meat and mix evenly. Pickle for 20 minutes.

2. 

   Step2:Cut the watery winter bamboo shoots into the same thin shreds as the meat shreds. Soak Auricularia auricula in cold water (about 40 minutes). Cut it into shreds and set aside.

3. 

   Step3:Pickled chili, pickled ginger, scallion and garlic are cut into pieces respectively.

4. 

   Step4:In the bowl, add chopped green onion, soy sauce, vinegar, sugar, cooking wine, stock and the remaining part of water starch (1 tbsp) and mix them into the sauce for later use.

5. 

   Step5:Heat the wok over high heat. Heat the oil to 5% heat. Put in the shredded meat and quickly disperse it. After discoloration, put it out for use.

6. 

   Step6:Keep the bottom oil in the pot. Heat it to 50% heat. Add ginger, garlic and pepper to stir fry the red oil.

7. 

   Step7:Stir fry the shredded meat, asparagus and agaric for a while. Pour in sauce and stir fry well.