Cut pork, bamboo shoot and fungi into shreds, and scallions, gingers and garlic into
minces. Chop hot pepper and soy bean paste into small pieces.
Mix port shreds well with salt, soy sauce and cornstarch-water.
Blend a syrup with soy sauce,vinegar, cornstartch-water, scallion, ginger, garlic and
Heat oil in a wok, put pork shreds in and stir evenly. Add hot peppers and soy bean
paste when shreds become apart. Stir-fry till turning color and fragrant. Then add the
other ingredients, stir-fry and put the juice into it. When the juice comes to boil,
stir-fry for a while and serve.