Ingredients:
150 g Pork, shredded
30 g Black fungus, soaked
20 g Bell pepper, shredded
30 g Carrot, shredded
2 tbsp Salad oil
1 stalk Green onion, shredded
2 cloves Garlic
10 g Pickled chilli
10 g Ginger
Marinade:
1/4 tsp Chicken powder
1/2 tsp Cornstarch
1/3 tsp Salad oil
Sauce:
1 tsp Salt
1/2 tsp Chicken powder
1 tsp Sugar
1 tsp Vinegar
1 tsp Light soya sauce
1 tbsp Starchy solution

Method:
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.
材料:
150克 肉丝
30克 水发黑木耳
20克 青椒丝
30克 胡萝卜丝
2大勺 沙拉油
1支 青葱，切丝
2瓣 蒜
10克 泡椒
10克 姜
腌料：
1/4小勺 鸡精
1/2小勺 玉米淀粉
1/3小勺 沙拉油
酱汁：
1小勺 食盐
1/2小勺 鸡精
1小勺 白砂糖 
1小勺 陈醋
1小勺 生抽
1大勺 水淀粉
做法:
1.肉丝加入腌料静置15分钟。把酱汁原料混合备用。
2.黑木耳用清水泡好后切成丝。姜蒜和泡辣椒剁成末。
3.炒锅中放适量油把肉丝炒至快熟，加入姜蒜末和泡椒末炒香。放入黑木耳，青椒丝和胡萝卜丝。倒入备好的酱汁，翻炒均匀后即可盛盘。