Fish-flavored shredded pork must have been eaten by many people, and even many people can cook it. Anyway, whenever I go to a restaurant for dinner, when I don't know what to order, it's always good to order a plate of fish-flavored shredded pork first. Or when I want to order a dish with rice, my first choice will be fish and shredded pork!

It is said that a long time ago, there was no fish-flavored shredded pork. Then how did this dish come from? A dish without fish is called fish-flavored shredded pork, just like an old woman's cake without a wife, deceiving our feelings. Legend has it that this dish is actually a method of cooking fish in Sichuan cuisine. A woman didn't prepare the meal when her husband suddenly came home, so she took the material for cooking fish and the leftover fish soup and fried her husband a plate of shredded pork, haha. My husband didn't eat it like this, but he thought it was novel and praised his wife, so the fish-flavored shredded pork was born. To tell the truth, it has nothing to do with fish, let alone Titanic.

practice: choose lean meat for meat, tenderloin is better, and shred it, so that it is not easy to break. Put shredded pork into a bowl, add a little salt and wet starch and mix well.

as a side dish, I prepared black fungus, green pepper and bamboo shoots, cut them into shreds, and prepare more onions, ginger and garlic. Use 21 grams of soy sauce, 21 grams of cooking wine, 11 grams of white vinegar, 11 grams of sugar, 3 grams of salt and 5 grams of dry starch to make juice for later use.

put the oil in the pot. When the real oil is not hot, pour the shredded pork into the pot. Don't move yet. When the oil temperature rises slowly, the shredded pork in contact with the pot at the bottom changes color, with small bubbles and noises. Then use chopsticks to spread the shredded pork. When the shredded pork changes color, you can add onion, ginger and garlic. Then pour the pickled peppers in and stir-fry until the red oil is produced. In fact, it is ok to use bean paste without pickled peppers. Stir-fry shredded bamboo shoots, shredded fungus and shredded green pepper, pour in the juice just now, and finally stir-fry with Chili oil for a few times.

when I cooked this time, I felt that my pickled peppers were not spicy and the oil was not red, but the taste was ok and it was very delicious. However, there is still a certain gap compared with what restaurants do. Let's just think that this is the family version of fish-flavored shredded pork!