The fish flavor comes from the mixture of garlic, bean curd, pickled chili pepper (chopped), a little vinegar and sugar, and chopped green onion. However, it is difficult to get pickled chili peppers abroad, so you can use the kind of chili sauce sold outside that contains vinegar in the ingredients. These chili sauces have enough acidity, so you don't need to add vinegar. Some chili sauces are sweet and sour, such as the one I used, so you can skip the vinegar and sugar if it's this kind of chili sauce. When you do it, first fry the beans, the oil turns red and then pour in the garlic and ginger, the aroma comes out and then pour in the chili sauce, pour how much with the nose can be smelled, the proper chili sauce goes down, quasi-fish aroma will immediately come to the nose. These chili sauce are generally salty, so you can pay attention to the salt, first taste the salty and then add it. Once the dry ingredients are fried, add the stock, add MSG, and then hook yawning. Finally add green onions, fish sauce is ready. Scallions in the fish-flavored dishes inside is the role of the finishing touch, the amount can not be less, especially the white of the green onion. Shredded meat with a little salt, a little soy sauce, a little cooking wine, cornstarch, a little water to dress well, put into a 5-percent hot frying pan in the shape of the fish. Slide the meat apart with chopsticks as soon as it hits the frying pan, so that it doesn't stick together. The temperature of the oil must not be too high, or before you slide, the outside of the meat has been fried old, will seriously affect the taste. After frying the ingredients, put the fried meat into the pan and stir-fry well with MSG and plenty of chopped green onion. There is no need to thicken the sauce.

Detailed practice (very troublesome):

Cut the meat into shreds, put such as a larger vessel, first add egg whites (do not yolks), stirring evenly for 3-5 minutes, and then add a small amount of salt, stirring then add a large amount of cornstarch (but not too much, more than the weekdays), stirring for 5 minutes to become a kind of meat pulp dd. and then put it on the side of the drying to be half a day! Then put aside to dry for half a day (the master said so, but I have never waited for half a day, it's all ready to go, I guess it makes no difference). Then cut green peppers into julienne, dry fungus soaked, put aside, ignition. When the oil is hot and smoking, add the peppers and fungus, stir-fry for 2 minutes and then remove from the pan, without any ingredients. Brush the pan with oil and add the shredded pork when the oil is about 50 percent hot, stirring constantly. Remove the meat when it turns white and add it to the peppers and fungus that have just come out of the pan. Brush the pan, put a little oil and two spoons of bean paste (domestic generally use Sichuan Qixian bean paste, foreign use Lee Kum Kee's is also good, the flavor is almost the same) and then put a little bit of starch water (starch and water to mix well), not too much, I made above to put more, so the soup is more, stir well. Then put in soy sauce (not soy sauce) a little rice vinegar (I think vinegar with or without can be), a little salt, a lot of sugar (in and master learning, he used a large frying spoon put two and a half spoons, I'm stupid) and monosodium glutamate. Now the pot should be bright red soup, and then you can put in the fried meat shredded green pepper fungus, stir fry 1-2 minutes after the completion of the work.