Slice the pork tenderloin into thin strips.
Marinate with salt, sugar, white pepper powder, light soy sauce, cornflour, oil, and Shaoxing wine.
Mix well and set aside.

里脊肉切丝，加入盐、糖、白胡椒粉、生抽、淀粉、油、黄酒，抓匀腌制。

Julienne the rehydrated black fungus, carrot, and bell peppers.

木耳、胡萝卜、彩椒切丝。

Prepare finely sliced spring onion (white part), julienned ginger, and minced garlic.

准备葱丝、姜丝和蒜末。

In a bowl, mix together salt, sugar, light soy sauce, vinegar, Shaoxing wine, cornflour, and water to create the sauce.
Stir until well combined.

调汁：盐、糖、生抽、醋、黄酒、淀粉、水。搅拌均匀。

Heat oil in a wok over medium-low heat.
Add the marinated pork strips, stir-fry for about 15 seconds until they begin to change colour, then remove and set aside.

热锅热油，中小火，放入肉丝，过15秒左右再翻炒，基本变色后捞出备用。

In the same wok, heat oil over medium-low heat.
Add the spring onion, ginger, and garlic, stir-fry until fragrant, then add the Doubanjiang and stir well.

热锅热油，中小火，放入葱姜蒜爆香，加入豆瓣酱，翻炒均匀。

Add the julienned carrot, black fungus, and bell peppers.
Stir-fry until evenly mixed.

加入胡萝卜、木耳、彩椒翻炒均匀。

Return the pork strips to the wok and stir-fry to combine with the vegetables.

加入肉丝翻炒均匀。

Stir the prepared sauce again to ensure it's well mixed, then pour it into the wok.
Stir-fry until the sauce thickens and coats all the ingredients.

再次将酱汁搅拌均匀，淋入锅中，翻炒均匀、收汁。

Remove from heat and serve.

出锅、服用。