Fish-Flavored Pork Materials: 200g lean pork 50g bamboo shoots 50g black fungus 20g pickled chillies 25g scallion 15g garlic 10g ginger Preparations 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.