Shredded pork must be cut evenly, otherwise the taste will be different and the degree of raw and cooked will be different;

Before the shredded pork is put into the pot, add starch and salt to marinate for a while to remove the fishy smell and taste. Sizing after curing can make pork more tasty and tender;

Shredded pork is oiled and cooked at low temperature. When the oil temperature rises, the shredded pork is cooked, also called frying, and the taste is tender and smooth.

Don't cook at high temperature, it's called frying, and shredded pork tastes dull and not delicious;

Thicken the shredded pork with water and starch before taking it out of the pan, so that the surface of the shredded pork will be covered with a layer of sauce, which will be more fragrant and delicious;

When preparing fish-flavored sauce, the ratio of sugar, vinegar and cooking wine should be 2: 2: 1, so that the prepared fish-flavored sauce is moderate in sour and sweet, and has a better taste;

Before frying pork in the pot, stir-fry pickled pepper, ginger and bean paste first, and then stir-fry pork, which will be more delicious. Fish-flavored shredded pork may not be authentic, but it is in line with family tastes, fresh and tender, and full of fish flavor.

Better than a restaurant.