Rinse dried shiitake mushrooms, soak them in cold water one day in advance, cut off the hard part of the stem tail before use, and then rinse again.
Heat the pot, drain the oil, and stir the fragrant ginger slices (the pork here is fishy, so ginger is always used for cooking pork).
Put the pork neck into the fire, add star anise pepper, white pepper and salt, stir fry until it is almost cooked, take it out for standby (you can also use these kinds of seasonings to marinate the meat before frying).
Add garlic sprouts and red peppers, stir fry slightly to make the garlic sprouts less hard.
Continue to add shiitake mushrooms, stir fry together until the fragrance is released.
Put the meat in and stir fry it until it is fully cooked. Add Gaza tea sauce and granulated sugar along the edge of the pot and stir in soy sauce. Stir it evenly.