200g tenderloin.

Auricularia auricula 15g

1 green pepper

1 carrot

Winter bamboo shoots100g

5 grams of pickled ginger

5 grams of pickled pepper

3 shallots

Garlic 4 cloves

Xiaomi spicy 3 ge

Pixian bean paste 1 tablespoon

20 grams of cooking wine

Salt 2g

White pepper 3g

Zanthoxylum powder 3g

Starch 10g

Sugar 1 spoon

Vinegar 1 spoon

Cooking oil 120g

Soy sauce 1 spoon

Egg white 1

Slightly spicy and delicious

Frying technology

An hour takes time.

Advanced difficulty

Steps of Sichuan-style fish-flavored shredded pork

1

Shred pork tenderloin, grab it evenly with a little salt, pepper, cooking wine, soy sauce, starch, pepper powder and egg white, and let it stand. Chop ginger, pickled pepper and garlic, put a tablespoon of bean paste together, chop leek and cut millet into pieces for later use.

2

Soak Auricularia auricula in Kamikiri, carrot, green pepper and shredded winter bamboo shoots.

three

Sugar, vinegar, cooking wine, water, starch (not much starch, just a little, otherwise the food will be sticky and not refreshing) and stir well for use.

four

After all the shredded pork changes color, pull it to both sides, and stir-fry the bean paste, pickled ginger, pickled pepper and garlic in the middle to give a fragrance, and give red oil, and stir-fry it evenly with shredded pork.

five

After all the shredded pork changes color, pull it to both sides, and stir-fry the bean paste, pickled ginger, pickled pepper and garlic in the middle to give a fragrance, and give red oil, and stir-fry it evenly with shredded pork.

six

Add side dishes and millet spicy, stir fry quickly.

seven

When the vegetables are five ripe, pour them into a bowl, stir-fry and collect the juice, and take them out of the pot.

eight

On the plate, the smell of fish mixed with the smell of bean paste, the smell of pickled ginger, pickled pepper and garlic is very attractive, and it is delicious with rice!