Operating steps: 1. Slice tenderloin, shred it and put it on a plate for later use.
2. Slice carrots and shred them; Slice bamboo shoots, shred onions, and put them on a plate for later use.
3. Blanch the shredded pork and season it in a bowl. Add a spoonful of cooking oil, a spoonful of soy sauce, a spoonful of cooking wine, half a spoonful of soy sauce, a small amount of pepper and a proper amount of starch in turn, and stir well by hand.
4. Making fish-flavored juice: prepare a small bowl, pour in 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of soy sauce, 2 tablespoons of water and 1 tablespoon of starch in turn, and stir well for later use.
5. Pour the right amount of oil into the pot. It is suggested that shredded pork, carrots and bamboo shoots should be fried in oil, and the meat should be taken out after discoloration.
6. There is no need to put oil in the pot. With the base oil in the pan, directly put the onion slices, stir fry, then add 1-2 spoonfuls of Pixian bean paste, then add shredded pork, shredded carrots and shredded bamboo shoots, stir fry for a few times, pour in the prepared fish flavor juice, and stir fry for a few times.
A home-cooked version of fish-flavored shredded pork is ready, and friends who like it will definitely make their favorite taste according to the above ratio.