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Ingredients: 200 grams of lean pork.

Accessories: 25 grams of fungus, 25 grams of winter bamboo shoots, 40 grams of pickled peppers, 15 grams of green onions, 10 grams of garlic, and 5 grams of ginger.

Seasoning: 10g of Chubang Gold Label light soy sauce, 25g of Chubang onion and ginger cooking wine, 2g of Chubang fresh chicken powder, 20g of Chubang pure rice vinegar, 15g of starch, 8g of aquatic starch, 2g of salt, 25g of white sugar. , 60 grams of Chubonte fragrant pure peanut oil, 20 grams of clear soup.

Production Method:

1. Chop onion, ginger and garlic into mince, cut fungus and winter bamboo shoots into shreds and blanch them in hot water and set aside;

2. Cut the pork into 0.2cm thick shreds, add salt, 3 grams of Chubang Gold Label light soy sauce, 5 grams of Chubang onion and ginger cooking wine, and starch to sizing and set aside;

3. Mix 7 grams of Chubang Gold Label light soy sauce, 20 grams of Chubang onion and ginger cooking wine, Chubang fresh chicken powder, Chubang pure rice vinegar, white sugar, aquatic rice flour, and clear soup to make a fish-flavored sauce;

4. Heat the pot and add Chubonte Fragrance Pure Peanut Oil to heat. Add the shredded pork and stir-fry the pickled chili until the red oil comes out. Add the onion, ginger and garlic and stir-fry until fragrant. Add the winter bamboo shoots and fungus and stir-fry evenly. Add the fish sauce, stir-fry quickly and serve.