Wash the pork shoulder and dry it up thoroughly. Use the back of the knife to hit the pork shoulder to make it soft. Cut into small pieces. Marinade pork shoulder for about 4 hours using the ingredients listed above.
Wash all bell peppers and cut them into small pieces.
Immerse the hericium erinaceus in water until they become soft. Remove and throw away the hard part of hericium erinaceus. Wash them and squeeze out all the water. Repeat this process 2 or 3 times. Cut each one into 4 pieces.
Put the hericium erinaceus with water (room temperature) in a pot . Take them out after boiling for about one minute. Rinse them and dry them up.
Put 1 cup of tapioca flour in the dish. Dip the pork shoulder into tapioca flour creating a thin layer on top. Make them into circular shape.
In a wok, fry the pork shoulder into golden color on high heat and put them on the side.
Put 3 tbsp tapioca flour into hericium erinaceus and stir them well. Fry them for about 1 minute and put them aside. Put the oil aside for future use.
Pour the marinade into the wok on medium heat. Add 3 color bell pepper and pineapple. Turn to high heat after 30 seconds. Then add pork shoulder and hericium erinaceus. Fry them with marinade until the sauce sticks to each hericium erinaceus. Serve.
