Fish-flavored shredded pork is also the overlord of canteen dishes, often sold out of stock, known as the rice killer. This dish is also a classic dish in Sichuan cuisine, which was created in the Republic of China. It is mainly pickled pepper, sugar, yellow wine, balsamic vinegar, soy sauce and seasoning soaked with ginger, onion, ginger and garlic. Side dishes are generally shredded carrots, shredded black fungus and shredded green bamboo shoots. However, the side dishes will change according to different regions. Celery, for example, will be used as a side dish in Jiangsu and Zhejiang provinces. But the general seasoning will not change, salty, sweet, sour and spicy, with strong onion, ginger and garlic. His approach is actually relatively simple, and the only difficulty lies in the deployment of fish-flavored juice. Shred the lean pork to taste, stir-fry in a cold oil pan, add onion, ginger, garlic and pickled pepper when the pork turns white, stir-fry until the fragrance is distributed, and serve as a side dish. How many times? Pour in the prepared fish flavor juice, simmer on low heat, collect the juice and take it out of the pot. His price in the canteen is five to six yuan.