This is a classic dish, but it has failed recently. Either you forget the sugar or the thickening, or the shredded pork is not cut properly, which is always unsatisfactory.

Today, I will write out the process one by one and stick it on the range hood. Although the method is benzene, it can't be wrong all the time. Finally, I made a fish-flavored shredded pork, and there was no big mistake.

[Practice] Choice of side dishes: auricularia auricula, carrots and fresh seasonal vegetables, cut into sections and stir-fry with a little hot oil until the carrots are slightly soft. This green vegetable can choose celery and other vegetables.

Step 2: Shred pork tenderloin, marinate with cooking wine, ginger powder, pepper, soy sauce and starch for 20 minutes, stir-fry in a warm oil pan until the appearance changes color, and take it out for later use.

Step 3: Dice ginger and garlic, add two spoonfuls of soy sauce, one and a half spoonfuls of Zhenjiang balsamic vinegar and one and a half spoonfuls of sugar, and mix together to make flavor juice. Prepare another half bowl of water starch.

Step 4: Heat a tablespoon of oil in the pot, add a tablespoon of bean paste and stir well. Stir-fry the shredded pork for a while, then stir-fry the side dishes evenly, add the sauce and water starch and stir-fry until the fragrance is overflowing. The whole dish is finished when the soup feels sobbing. This dish is appetizing. No wonder many restaurants in China like to use it as the main course in their menus.

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