1. Ingredients: 200g pork, 250 garlic moss, 1 g ginger, 1 teaspoon cooking wine, 1 teaspoon soy sauce, 6 dry red peppers, a little salt, 1 teaspoon starch, half a teaspoon sauce, a little Chinese prickly ash, a little sugar or flavor, and 30g edible oil.
2. Clean the garlic moss by pinching its head and tail, and cut it into sections. The meat is from the plum blossom part of the front leg meat, cut into 3cm thick slices and then cut into strips with a knife. Shred dry pepper and ginger.
3. Add raw soy sauce, bean paste, cooking wine and starch to the meat strips and marinate them for a while.
4. Sprinkle some salt in garlic moss and mix well. It is tender and tastes slightly sweet. A little salt will do.
5. Heat up a wok of oil, pour in some oil, and add ginger and pepper until fragrant.
6. Add shredded meat and stir fry until white.
7. Add garlic moss and stir fry until broken.
8. Add dried chili shreds and stir well.
9. Finally, add a little white sugar to extract fresh or MSG, and turn off the heat.
10. Serve on a platter.