Fish-flavored shredded pork is a characteristic traditional dish, named after seasoning with fish flavor, belonging to Sichuan cuisine. Let's take a look at the formula of fish-flavored shredded pork for your reference only! thank you

Add 1 teaspoon starch, 1/2 teaspoons salt and 1 teaspoon cooking wine to the shredded pork, and marinate for 10 minute.

Shred auricularia auricula and carrot, and soak in warm water.

Chop ginger and garlic for later use.

Mix the sauce according to the ratio of cooking wine: soy sauce: sugar: vinegar: water = 1: 2: 3: 4: 5.

Heat a pan, put oil in it, add ginger and garlic and stir-fry in the pan.

Stir-fry shredded pork until it turns white, add shredded fungus and shredded carrot, pour in sauce, stir-fry evenly, thicken with a little starch, and take out.

Cooking tips

1, if you can't mix the sauce, mix it according to the ratio of cooking wine: soy sauce: sugar: vinegar: water = 1: 2: 3: 4: 5, so the taste is not much different;

2, shredded fungus and shredded carrot can be blanched with water first, which can reduce frying time.