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

Cooking Instructions:

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.