Fish-flavored shredded pork, I believe no one does not love this dish, sweet and sour slightly spicy. Although it's Sichuan food, it's already popular all over the country ~

Ingredients: 200g tenderloin, 50ml of oil, 50g of salt, 50g of carrot, 8g of dried fungus, 50g of lettuce, 30g of bamboo shoots, 30g of green pepper, 3 cloves of garlic, 30g of onion, 5g of ginger, 30g of chopped pepper, 30g of Pixian bean paste, 20g of pepper, 20ml of white pepper, 20ml of carved wine.

Exercise:

1. Wash tenderloin, freeze in refrigerator, shred, and marinate with carved wine, white pepper, salt, 1 tbsp starch15min.

2. Soak fungus, wash and shred, wash and shred carrots, green peppers, bamboo shoots and lettuce, slice onions, shred ginger and mince garlic for later use.

3. Pour the oil into the pot, add the tenderloin after the oil is hot, and fork it with chopsticks.

4. After the tenderloin changes color, put it in the plate.

5. Pour a little oil into the pot, saute the pepper, take it out, add Pixian bean paste, chop the pepper and stir-fry the red oil, and then add the minced onion and ginger.

6. Add shredded carrots and stir fry first, then add shredded bamboo shoots, shredded lettuce, shredded fungus and shredded green peppers and continue to stir fry.

7. Stir-fry the side dishes until they are slightly soft, and then add the tender shredded pork.

8. Pour in the juice, stir-fry until the juice is thick, add the minced garlic and stir-fry twice.

Second, boiled meat slices