First of all, soak the black fungus in clear water, and the fungus will change a lot, so only a handful of dried fungus is needed. Then all the other ingredients should be cleaned. Pork should be cut into short silk. In our hometown, being lazy means curing pork in Mandarin to make it more tasty. Then add a little starch and a little water and mix well, or mix water and starch directly, then pour it on the shredded pork, grab it with your hands and leave it for about ten minutes.
Slice the winter bamboo shoots, blanch with boiling water, shred the carrots, rinse the fungus with clear water after soaking, shred and shred the ginger and garlic. Stir one spoonful of starch and two spoonfuls of water evenly, and the water starch is finished. Add cooking wine, vinegar and soy sauce, white sugar and sesame oil, and finally add a little water and mix well to form a sauce. Heat the oil in the pan, add the salted shredded pork and stir-fry until the shredded pork changes color.
Then stir-fry minced garlic and Jiang Mo with the remaining oil of shredded pork, add chopped pepper and stir-fry, add shredded winter bamboo shoots, shredded carrot and shredded auricularia together, stir-fry until these ingredients are half-cooked, add shredded pork just fried, return to the pan and continue to stir-fry, when it is half-cooked, add the freshly prepared water starch sauce, cover the pot and stew for one minute, this time on medium heat, then open the pot cover and turn to high heat, and collect the juice, and the soup is almost ready.
Then put all the dishes on a plate, sprinkle a handful of chopped green onion on the dishes, and you can pick up chopsticks to taste. Shredded pork is very fragrant, carrots are soft and tender, and fungus is crisp. All the ingredients are available with chopsticks, and then you can eat them in one bite. It is really delicious.