Ingredients: lean pork, bamboo shoots, auricularia auricula, carrot, onion, garlic, ginger, homemade chopped pepper, broth, salt, sugar, vinegar, soy sauce and starch.

Making steps of fish-flavored shredded pork

1

Prepare materials.

2

Shred the soaked Auricularia auricula, slice Magnolia officinalis, shred lean meat, and shred onion, ginger and garlic.

three

Shredded pork is marinated with a little salt, cooking wine and starch. Mix with starch, salt, sugar, vinegar, soy sauce and broth (or water) to make sauce.

four

Cool the oil in the hot pot. When the oil is warm, the shredded pork is quickly stir-fried and scattered.

five

Stir-fry until the meat turns white, then turn the shredded pork at the side of the wok with a shovel (or take it out). Add homemade chopped pepper, minced garlic and Jiang Mo into base oil and stir fry.

six

Stir the shredded pork evenly.

seven

Add shredded carrots soaked in water in advance and stir-fry for about one minute.

eight

Then add Flos Magnoliae and black fungus and stir-fry for a while.

nine

Pour in the sauce. When the soup thickens, add chopped green onion and stir well.

skill

1, winter bamboo shoots can be bought in fresh-keeping packages, as long as the white calcifications in the bamboo shoots are washed clean and do not need to be scalded. No, it's not bad to use water bamboo instead.

2. Adding some dry starch to soak dried auricularia can help remove the dirty substances on auricularia. It is advisable to soak the hair in warm water before cooking, and the part that is still tight after soaking is not suitable for eating. Fresh auricularia auricula contains toxins and cannot be eaten. Auricularia auricula has anticoagulant effect, and people with hemorrhagic diseases should not eat it. Pregnant women should not eat more.

Try to make this dish with pickled peppers or chopped peppers. It is best not to use Pixian bean paste, which will make the food taste very heavy, with sauce flavor but no fishy smell.