Fish-flavored shredded pork can be delicious without pepper, as long as the taste is what you like. In fact, at first, shredded pork with fish flavor was only made of onion, ginger, garlic, meat and other materials. In the past, due to the lack of materials, people in different regions would add materials such as shredded fungus and shredded carrot to fish-flavored pork to reduce costs. And evolved its own regional characteristics.

Here's how to make fish-flavored shredded pork without pepper:

Ingredients: half a catty of shredded tenderloin.

Accessories: salt 1g, sugar 15g, vinegar 5g, half bowl of water, proper amount of raw flour, soy sauce 1g, bean paste, onion, fungus, carrot, ginger and garlic.

Production steps:

1, take 1 bowl, add half a bowl of water, add salt, sugar, vinegar, cornflour and soy sauce in turn and mix well for later use.

2. Shred tenderloin, add salt, chicken powder, pepper, corn powder and a little water, and marinate until it becomes sticky 10 minute. Other ingredients are shredded or chopped.

3. Heat the oil in the pot, then add the shredded pork and disperse quickly until the color turns white. Stir-fry minced garlic and Jiang Mo in oil, then add bean paste and stir-fry.

4. Add carrots and shredded fungus in turn and stir-fry until soft. Finally, add green onions and shredded pork.

5. Pour in the fish sauce and turn well.

Tips:

1, tenderloin is the first choice, and it tastes fresh and tender. Pickled peppers should be carefully chopped before cooking, so that bright red oil can be fried.

2. Stir-fry the fish-flavored shredded pork over high fire. The fire should be big enough, the pot should be full of gas, and the fried dishes are naturally delicious.

3, fish-flavored shredded pork pays attention to "seeing oil but not soup", the proportion of seasonings in fish-flavored juice should be very balanced, and ginger and garlic should be chopped.