Cut 250g of pork shoulder into slices, then into thin shreds, place the shredded pork into a bowl.

Add 2 tablespoons of light soy sauce, 1 tablespoon of yellow wine, and 1 tablespoon of cornstarch. Mix well and marinate for half an hour.

Peel and cut one carrot into sections, then slice the carrot and cut into thin shreds. Last, place the shredded carrots in a bowl and set aside.

Cut 100g of wood ear mushrooms into thin shreds. Remove the seeds from 3 green peppers and cut into thin shreds. Set aside.

In a bowl, mix 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, half a tablespoon of Sichuan pepper oil, half a tablespoon of sugar, and 50ml of water. Add a small spoon of white vinegar and 1 tablespoon of cornstarch. Stir well until combined.

Heat a pan and add an appropriate amount of oil. Add the marinated pork and stir-fry until it changes color.

Transfer the cooked pork to a bowl and set aside.

Add the previously prepared green onions, garlic, and 1 tablespoon of red chili bean paste. Stir-fry until fragrant. (Without cleaning the pan, add a small amount of oil.)

Add the shredded carrots, wood ear mushrooms, and green peppers to the pan. Stir-fry until softened.

Add the cooked pork and pour in the prepared sauce. Continue stir-frying over high heat until the sauce thickens.