Fish-flavored shredded pork, the home-cooked dish with the highest click-through rate in restaurants, deserves to be the dish with the highest appearance rate in restaurants, but it is delicious without fish. Learn this home-cooked dish, I believe I can win many people smoothly, and I can eat the same skills as the chef without going to the restaurant in the future!

material

300g tenderloin, winter bamboo shoots 100g, 5 dried auricularia, onion 1 root, egg 1 piece, 3 slices of ginger, soy sauce 15ml, 30ml vinegar, 40g pickled pepper, 5g salt, sugar 15g.

working methods

1. After washing tenderloin, cut it into shreds about 4 cm long and half cm wide, add cooking wine, egg white (enough), water starch (20 ml) and salt 3 g, mix well and marinate for 20 minutes. At the same time, soak the dried auricularia auricula, wash the winter bamboo shoots, cut them into filaments respectively, and chop the pickled peppers for later use;

2. Take a small bowl, add soy sauce, sugar, vinegar, chopped green onion and water starch in turn, and mix well to make fish-flavored juice;

3. When the oil pan is heated to 50% heat, put the marinated shredded pork, spread it out quickly with a shovel, and take it out immediately after it turns white and falls off;

4. With the remaining oil of shredded pork, when the oil temperature is heated to 50% again, turn to low heat, add pickled pepper and Jiang Mo, and stir-fry the red oil slowly. Then add black fungus and shredded winter bamboo shoots, add the remaining 2 grams of salt, and stir-fry until fragrant;

5. Add the previously fried shredded pork, pour in the fish-flavored seasoning, stir quickly and evenly, and take out the pot immediately after the soup is gradually dried.