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How to make shredded pork with fish flavor?
Materials?

250 grams of lean meat

Auricularia auricula 50 grams

50g carrot

40 grams fennel

20g bean paste

20 grams of sugar

20g vinegar

Soy sauce 15g

Cooking wine 15g

Salt 1g, used for pulp meat.

Water starch 10g

20 grams of clean water

Onion, ginger and minced garlic are shown in the picture.

How to make shredded pork with fish flavor?

Shred carrots, wash green peppers, shred pedicels, and tear fungus into small pieces for later use.

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Clean and shred lean meat, and marinate with salt, pepper, cooking wine, egg white and starch for 10 minute.

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A spoonful of bean paste, chopped onion, ginger and garlic.

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Take a small bowl and mix it with white sugar, balsamic vinegar, cooking wine, salt, soy sauce, a little water and water starch to make a sauce. Because the bean paste is salty, don't put salt if it's not heavy!

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Pour oil into the pan, spread the pulped meat in the pan, fry until the shredded pork turns white, and move it to a plate for later use!

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Put a little oil in the original pot. It's not easy to stir-fry carrots twice, then take them out and put them aside and stir-fry red oil in bean paste!

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Stir-fry onion, ginger, garlic and other ingredients!

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Add shredded pork and stir well!

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Finally, pour in the mixed small bowl of juice, stir well, and take out the pot!

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Fish-flavored shredded pork is ready (Ω)

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skill

The shredded pork in this dish must be cut vertically, and it looks good along the grain of the meat.

There are also many children's shoes asking for the exact sauce: I cook by feeling, so I bought a kitchen to weigh:

20g of sugar, 20g of rice vinegar, cooking wine 15g, soy sauce 15g, 20g of bean paste, 20g of water starch 10g, 20g of clear water, which I usually use. (Every time I cook, the amount is relatively large, usually more than half a catty, and the ingredients are basically raised on the plate. If the main ingredients are used, (the above is the correction after cooking for 20 days) for reference only! ! !