1. Cut Cantonese bacon into thin slices, wash and cut chives into about an inch, soak black fungus and drain.
2. Heat the pot, add two spoonfuls of oil, stir fry Guangdong spiced pork for a while, add one spoonful of Sichuan Douban sauce and dried red pepper, stir well.
3. Guangdong Wuhua bacon and Sichuan Douban sauce are salty by themselves, so there is no need to add a lot of salt to the dishes.
4. If you like a friend with thick sauce, you can add a little wet starch to thicken the sauce before leaving the pot.