What is the proportion of fish-flavored sweet and sour shredded pork?

Fish-flavored shredded pork: Ingredients: 200 grams of lean meat.

Ingredients: 30g of auricularia auricula and 50g of Chinese cabbage.

Seasoning: soy sauce 10g, vinegar 8g, sugar 15g, cooking wine 10g, onion 15g, ginger 8g and garlic 8g.

Douban Chili sauce 10g, monosodium glutamate 3g, salt 0.5g, starch 5g, lard 80g, and egg1g.

Production: 1, pork shredding, adding 3g of salt, cooking wine, 2g of soy sauce, egg liquid and 2g of starch for sizing.

2, the fungus is shredded, and the cabbage is shredded. Onion, ginger and minced garlic.

3. Put soy sauce, vinegar, sugar, cooking wine, monosodium glutamate and starch into a bowl to make a sauce. Chop the watercress hot sauce.

4. Put the wok on the fire, add lard and heat it. Put the shredded pork and douban hot sauce into the wok and stir fry.

Stir-fry the shredded pork until the red oil is cooked, add the onion, ginger and minced garlic, stir-fry slightly, pour in the sauce and push with a spoon.

Shredded pork to make the juice hang evenly, add fungus and cabbage, stir-fry until cooked, and serve.

Description: This dish has Sichuan flavor. Salty, spicy, sweet and slightly sour, with fishy smell and rich color. When cooking, the juice should be evenly distributed.

Hang it on shredded pork to make the dish bright and red.