Ingredients: 200g of chicken, 50g of lettuce, 30g of fungus, chopped green onion 1 0g, Jiang Mo 1 0g, minced garlic10g, chopped pepper sauce1spoon, Pixian bean paste1spoon.

Seasoning: 1, bacon: 2 tablespoons of cooking oil, 3 tablespoons of cooking wine, white pepper 1 spoon, soy sauce 1/2 tablespoons, half a spoon of salt, dried starch 1 spoon, and 2 tablespoons of clear water.

2. Fish-flavored sauce: 4 tablespoons vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce, monosodium glutamate 1 tablespoon, dried starch 1 tablespoon and 2 tablespoons water.

The preparation method of fish-flavored shredded pork comprises the following steps:

Shredding lettuce, soaking Auricularia auricula in shredded Kamikiri, and chopping onion, ginger and garlic;

Pour more vegetable oil (1 spoon) than usual into the pot. When the oil is hot, pour in the marinated shredded pork, turn on the fire, spread it out quickly, and fry until the surface of the shredded pork turns white.

Take it out, leave the bottom oil in the pot, dig 1 tablespoon and chop the pepper sauce, and turn to low heat and stir fry;

Add 1 teaspoon of bean paste and pour the onion, ginger and garlic together;

Continue to simmer, slowly stir-fry these ingredients until fragrant, and pour in shredded pork;

Stir-fry a few times, pour in shredded lettuce and shredded fungus, and turn to high heat to stir fry quickly;

Pour the prepared fish-flavored juice (watch carefully, all ingredients can be wrapped and colored, don't pour them all at once), stir-fry for a few times, collect the juice over high heat and turn off the heat.