Store in a cool, dry place. Once opened, store in a refrigerator and use within 2 days.
Ingredients: sugar, soybean oil, vinegar (water, millet, wheat, barley, pea, salt), canned chili pepper (chili pepper, water, salt, acidity regulator: E330, preservative: E223 (sulfite)), preserved ginger (ginger, water, salt, : E330, preservative: E223 (sulphite)), soy sauce (water, soy, rye flour, salt, sugar), garlic, kidney bean (chili pepper, kidney bean, water, salt, wheat flour), spring onion, ginger, salt, aroma: E621
1. Cut 300g of pork into shreds, add salt, soy sauce, cooking wine and starch for pickling.
2. Heat the pot and add oil and the pork to stir fry; add bamboo shoots and fungus shreds to stir fry and take it out.
3. Add minced ginger and garlic in the heated pot to the remaining oil; add stir-fried ingredients and this packet and mix well; put in some water starch and it’s ready to be served.