materials?

25g of lean meat

5g of auricularia auricula

5g of carrot

4g of fennel

2g of bean paste

2g of sugar

2g of vinegar

15g of soy sauce

15g of cooking wine

1g of salt. Use

1 grams of starch

2 grams of water

minced onion, ginger and garlic as shown in the picture

How to make shredded pork with fish flavor?

shredded carrots, washed green peppers, shredded pedicels, and shredded auricularia auricula.

Clean and shred lean meat, and marinate with salt, pepper, cooking wine, egg white and starch for 1 minutes.

a spoonful of bean paste, chopped onion, ginger and garlic.

take a small bowl and mix it with white sugar, balsamic vinegar, cooking wine, salt, soy sauce, a little water and starch to make a sauce. Because bean paste is very salty, don't put salt in it if it's not heavy!

pour the oil in a pan, spread the pulped meat in the pan, stir-fry until the shredded pork turns white and move it to a plate for later use!

put a little oil in the original pot. If carrots are not easy, stir-fry them twice, then peel them aside and stir-fry them in bean paste to get red oil!

stir-fry onion, ginger and garlic with other ingredients!

add shredded pork and stir-fry evenly!

in the last step, pour in the prepared small bowl of juice, stir well, and take out!

Fish-flavored shredded pork is finished (Ω)

Tips

The shredded pork for this dish must be cut vertically, along the lines of the meat, and it will be beautiful after being cut.

There are still many children's shoes asking about the exact sauce: I cook by feeling, so I bought a kitchen and weighed it:

2 grams of sugar, 2 grams of rice vinegar, 15 grams of cooking wine, 15 grams of soy sauce, 2 grams of bean paste, 1 grams of water starch and 2 grams of clear water, which is the amount I usually use. (I always cook in large quantities, usually using meat.