1, fish-flavored shredded pork, materials: pork tenderloin 500g, fungus 50g, bamboo shoots 1, carrots 1, onions, ginger, garlic, pickled peppers, oil 45ml, bacon juice: cooking wine 15ml, soy sauce/kloc-.

2. Practice: Shred tenderloin and marinate with bacon sauce; Vegetables are also shredded; Chop onion, ginger, garlic and pickled pepper.

3. Heat a pot, pour 30ml of oil, add shredded pork and stir fry, and take out the pot after the shredded pork becomes discolored.

4, shabu-shabu, add the remaining 15ml oil, add onion, ginger and garlic pickled pepper and fry for 2 minutes.

5. Stir-fry shredded pork, add shredded pork and stir fry, then pour in fish sauce, and it will be fine. This is a perfect meal with miscellaneous grains, rice and vegetables.

6. Tip: Cut the tenderloin along the grain when cutting silk, and don't cut off the muscle fiber. Generally, only meat with old taste needs to cut off muscle fibers as much as possible to improve the taste. The tenderloin is very tender. If you cut off the muscle fiber again, it will become a pot of minced meat after frying, not shredded meat. Remember!