After going out for a few days, I gave all the fresh fruits and vegetables that could not be stored to my neighbors. I forgot to buy food when I got home, so I had to make a fish-flavored shredded pork with vegetable scraps in the refrigerator. Delicious and delicious, not wasted. Today, I will share with you the practice of fish-flavored shredded pork. The ingredients to be prepared are: lean meat, a handful of fungus, a short piece of carrot, three green peppers, three cloves of garlic, a piece of ginger, an appropriate amount of chives, a tablespoon of spicy soy sauce, an appropriate amount of white pepper, corn starch 1 tablespoon, cooking wine 1 tablespoon, and an appropriate amount of cooking oil. Fish-flavored sauce: 2 tablespoons soy sauce, 1 tablespoon corn starch, 1 tablespoon rice vinegar, 2 tablespoons sugar, 4 tablespoons water.

Soak auricularia auricula in warm water and clean it. Here's a quick way to soak fungus. Put the fungus in a sealed box, add a proper amount of warm water and a spoonful of sugar, lift it up and shake it for about a minute, and the fungus will be soaked.

Step 2: Slice the lean meat first, and then cut it into slender strips. Don't cut it too thin, it will shrink when fried.

Step 3: Peel the ginger, cut it into half silk, cut it into Jiang Mo, pat the garlic, peel it and cut it into minced garlic, and cut the chives into small pieces.

Step 4: Marinate the shredded pork with shredded ginger, white pepper, corn starch and cooking wine for 10 minute.

Step 5: shred carrots, fungus and green peppers for later use.

Step 6: Put 2 tablespoons of soy sauce, 1 tablespoon of corn starch, 1 tablespoon of rice vinegar, 2 tablespoons of sugar and 4 tablespoons of water into a small bowl and mix well to make fish-flavored sauce.

Step 7: put the oil in the hot pot, add the marinated shredded pork and stir-fry until it changes color. This will prevent the shredded pork from being overcooked.

Step 8: Add oil to the pot, add shredded carrots and stir-fry until raw, push aside, add a tablespoon of spicy soy sauce and stir-fry evenly, or replace it with Pixian bean paste and stir-fry red oil, and add minced garlic and Jiang Mo to stir-fry until fragrant.

Step 9: Add shredded black fungus and shredded green pepper, stir-fry and break.

Step 10: Add the fried shredded pork and stir well.

Step 11: Add the prepared fish-flavored sauce and stir-fry for a while. Stir the fish-flavored sauce evenly before cooking, so that the starch will not sink. Stir the fish-flavored sauce and ingredients evenly, and a delicious fish-flavored shredded pork is ready. Spicy soy sauce and fish-flavored sauce are salty and do not need salt.