The fish-flavored shredded pork is named after its flavoring of fish. It is said that it was inspired by the shredded pork with pickled pepper. Although it was only created by Sichuan chefs during the Republic of China, it is already a famous dish in Sichuan cuisine. The fish-flavored shredded pork dish is red in color and rich in fish flavor. It tastes salty, sweet, sour and spicy. The texture of the shredded pork is smooth and tender, making it a must-have dish.

Ingredients: Pork tenderloin, winter bamboo shoots, black fungus, ginger, garlic, chives, vegetable oil, cooking wine, egg white, starch, salt, white sugar, soy sauce, Huadiao wine, white rice vinegar, starch.

Steps:

Step 1. Wash and prepare the ingredients.

Step 2: Wash and cut into shreds.

Step 3: Soak in clean water for 1 hour, changing the water 2-3 times during the process. If the shredded meat turns white, take it out.

Step 4. Add salt and cooking wine to the shredded pork, mix well, add egg white, and mix well with your hands. The shredded pork will be smoother and more tender.

Step 5: Add 3 grams of starch to the shredded pork, continue to mix, finally add cooking oil, mix well again, and put it in the refrigerator.

Step 6: Wash and shred the fungus, mince the ginger and garlic respectively, and mince the soaked chilies.

Step 7. Make the sauce: Add white sugar, soy sauce, Huadiao wine, white rice vinegar, and 2 grams of starch into a bowl, and stir well.

Step 8: Heat a small pot, bring the water to a boil, blanch the shredded winter bamboo shoots to remove the bitter taste, remove and set aside.

Step 9: Heat up the oil pan, pour in an appropriate amount of oil, and when it is 50% hot, add the marinated shredded pork. The heat quickly spreads until it turns white.

Step 10. Push the shredded pork to one side of the pot, add pickled chili peppers on the other side and stir-fry until fragrant, then mix with the shredded pork and stir-fry evenly.

Step 11. Add minced ginger and garlic and stir-fry until fragrant; then add shredded fungus and winter bamboo shoots, stir-fry evenly, pour in fish-flavored sauce, and stir-fry quickly evenly.

Step 12. Sprinkle in chopped green onions and stir-fry for a few times.

Step 13. Take out of the pot and serve on a plate.