Method for making fish-flavored shredded pork

1. Fish-flavored shredded pork is the representative dish of Sichuan cuisine. No 1 I can't say which dish is the best. I think it depends on which flavor you are suitable for, such as fish flavor, pickled pepper flavor, burnt spicy flavor, litchi flavor, braised spicy flavor and so on. The representative of fish flavor is shredded pork with fish flavor, and fish flavor is the basis, which is the type of entrance flavor. Fish-flavored shredded pork without fish is like an old woman's cake without a wife. Pork, fungus, bamboo shoots, peppers, etc. Pork is fried with three fat and seven thin shredded pork, and shredded pork tastes fresh and tender. Its fish flavor is not from fish, but from soaked red pepper, onion, ginger, garlic, sugar, salt and soy sauce.

2. Practice 200 grams of pork, 50 grams of bamboo shoots (home lettuce, cucumber shredded), fungus onions, garlic, ginger, pickled peppers, salt, sugar, vinegar, soy sauce, broth (or water, wet starch, cooking oil. Shred agaric bamboo shoots and meat, and add onion and garlic to Jiang Mo. The shredded pork is marinated with a little salt and wet starch, stamped with red pepper, and mixed with wet starch, salt, sugar, vinegar, soy sauce and broth to make juice. Cool the oil in a hot pan, shred the pork, stir-fry the pickled pepper powder into red oil, stir-fry the onion, ginger and garlic into fragrant auxiliary materials, and stir-fry the soup over high fire. Fish and serve. Have a special meal, suitable for all ages.