Fish-flavored shredded pork belongs to Sichuan cuisine. Shred fresh pork, mix in eggs and starch, put in oil pan, slide open, take out and control oil. Then add pepper, fungus, shredded onion and so on. Stir-fry with bean paste in the oil pan to give a fragrance, and stir-fry the shredded pork in the pan. This dish is smooth and delicious, suitable for all kinds of people.

Recipe ingredients: 250g pork leg, 0/00g tender bamboo shoots, 0/egg, 0/5g sugar, 0/5g vinegar, 200g crude oil, 0/0g sesame oil, 2.5g monosodium glutamate and soy sauce.

Production process: 1. Cut the pork leg into 6 cm long and 0.2 cm wide shreds, mix well with wine and salt, and add the broken eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use. 2. When the pot is 60% hot, add oil, then add shredded pork and stir fry. Depending on the blood, pour the pot into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.