200g lean pork
50g bamboo shoots
50g black fungus
20g pickled chillies
Shred the pork, bamboo shoots and black fungus.
Mix the seasonings, add to soup-stock, bring to the boil and thicken with cornstarch.
Saute pork shreds in 6-fold hot oil, add ginger, garlic, and pickled chillies till the fish-flavor comes out.
Drop in bamboo slices and black fungus, add the thickened soup.