The main ingredient of this dish is pork, and the auxiliary ingredient is pickled peppers in order to fry the fish flavor. Selection of pork should be selected thirty percent fat, seventy percent lean pork shredded smooth fried, in order to make the shredded meat texture tender. The dish color red, tender meat, fresh texture, rich fish flavor.

Practice 1:

1. Cut the pork into about 7 centimeters long, 0.3 cm thick silk. Asparagus, fungus are cut into julienne, shredded meat into a bowl. Shredded pork with fish flavor.

2. Sugar, vinegar, soy sauce, scallions, wet starch and broth in the same bowl (not mixed with shredded meat), make a gravy.

3. frying pan on high heat, under the lard burned to 60% hot, under the shredded meat fried loose, add ginger, garlic and chopped pickled red chili pepper fried flavor, and then add asparagus, fungus fried a few times, and then cooked into the gravy, upside down a few times that is.

Practice 2:

1. Cut the pork into shreds about 7 centimeters long and 0.5 centimeters thick. Yucca slices, fungus are cut into julienne, and shredded meat together into a bowl, plus fish and meat seasoning.

2. frying pan on a high flame, under the lard burned to 60% hot, under the shredded meat fried loose, add ginger, garlic and chopped pickled red pepper stir-fried flavor, and then add magnolia slices, fungus fried for a few times, and then cooked into the gravy, upside down for a few times that is.

Practice three:

Materials: 250 grams of lean meat, 70 grams of fungus, half a carrot, 30 grams of pickled red pepper, 2 green onions, ginger, 5 cloves of garlic, cornstarch moderate.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence

Practice:

1. Wash the lean meat and cut it into thick shreds, put it in a bowl, and mix it with salt and water starch.

2. Onion, ginger and garlic washed and shredded spare.

3. Cut the fungus and carrots into julienne strips.

4. sugar, soy sauce, vinegar, salt, green onion, ginger, garlic, broth, fish bone powder, water, starch into fish sauce.

5. pot of oil, burned to fifty percent of the hot oil when poured into the shredded meat, stir-fried into the pickled peppers, to be stir-fried when the outstanding, and then the fungus, carrots, and fish sauce poured into the rapid frying a few times can be.

Features:

Red color, hot and sour, salty and sweet.

Chef's tip: cut the meat when the knife should be rigorous, thick and thin, length should be appropriate, not even knife.