The preparation of fish-flavored shredded pork is simple and is a common dish in the Gourmet Jiere cuisine menu. The taste of fish-flavored shredded pork is fish-flavored, and the method is dry-fried. However, how to make the most delicious fish-flavored shredded pork mainly depends on your own taste.

Get used to making detailed adjustments and let yourself make this fish-flavored shredded pork according to your feelings~~ Ingredients: 300g pork tenderloin, 10 black fungus, 10 bamboo shoots, 200g minced green onion, 1 tablespoon (15g) minced ginger, 1 tablespoon (15g) minced garlic

1 tablespoon (15g) chopped pepper 4 tablespoons (60g) Seasoning: 1 tablespoon soy sauce (15ml) vinegar 2 tablespoons (30ml) cooking wine 1 teaspoon (5ml) sugar 1 tablespoon (15ml) salt 1/2 teaspoon (3g) sesame oil

1/2 teaspoon (3ml) 3 tablespoons water (45ml) 4 tablespoons water starch (60ml, used in 2 times) Method: 1) Shred the pork loin.

Soak the black fungus in warm water at 40 degrees Celsius, wash and cut into shreds.

Shred the bamboo shoots.

Finely mince onion, ginger and garlic.

2) Put the shredded pork into a bowl, add water starch, mix well and marinate for 5 minutes.

Put the minced green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, stir well and set aside.

3) Heat the pan and pour in oil. When the oil is 70% hot, add the shredded meat and stir-fry until the shredded meat changes color and becomes dehydrated. Use a spatula to shovel it to one side of the pan, add minced garlic, ginger and chopped pepper, and stir-fry.

Once fragrant, mix with shredded pork.

4) Pour in shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry from bottom to top for 20 seconds, wait until the soup is slightly thick, and take it out of the pot.

Luosuo: **When cutting meat, you should remember the "famous saying" of "cutting cattle and sheep horizontally and pigs vertically".

That is to say, the pork should be cut along the grain of the meat.

**When soaking the fungus, you can sprinkle some starch in the water to make it easier to clean the impurities on the fungus.

**Be sure to prepare the sauce in advance and set aside.

When frying this dish, if you add the seasonings little by little, it will delay the time, and the texture of the shredded pork and the taste of the whole dish will be different.

{Decompose ing......} Shred the pork tenderloin.

Soak the black fungus in warm water at 40 degrees Celsius, wash and cut into shreds.

Shred the bamboo shoots.

Finely mince onion, ginger and garlic.

Put the shredded pork into a bowl, add water starch, mix well and marinate for 5 minutes.

Put the minced green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, stir well and set aside.

The preparation of fish-flavored shredded pork is simple and is a common dish in the Gourmet Jiere cuisine menu. The taste of fish-flavored shredded pork is fish-flavored, and the method is dry-fried. However, how to make the most delicious fish-flavored shredded pork mainly depends on your own taste.

Get used to making detailed adjustments and let yourself make this fish-flavored shredded pork according to your feelings~~ Heat the pan and pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork changes color and becomes dehydrated.

Push the shovel to one side of the pot, pour in the minced garlic, ginger and chopped pepper, stir-fry until fragrant, and mix with the shredded pork.

Pour in shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry from bottom to top for 20 seconds, and take out of the pot when the soup is slightly thick.