1. Soak Auricularia auricula in warm water for half an hour. Cut 4-5 pieces into shreds. Wash and shred pork, carrot and pepper
2. Marinate pork with cooking wine for 10 minutes, add a little starch before frying and mix well; mix seasoning
3. Pour the oil into the frying pan, stir fry the shredded pork, and stir fry the shredded carrot and scallion
4. Add Chinese prickly ash powder, stir fry with agaric, add shredded pepper
5. Finally pour the mixed juice into the pot and stir fry it out