May
22
This dish is every 100 grams of heat for calories.
1.Mix the pork shreds with the marinade and let stand for about 15 minutes. Mix the sauce ingredients in a small bowl and set aside.
2.Soak the black fungus and shred thinly. Finely chop ginger, onion and pickled chilli.
3.Heat up a skillet with oil, adding pork. Stir until almost cooked. Add in chopped ginger, onion and pickled chilli until fragrant. Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.