Today, I'd like to share with you a traditional Sichuan cuisine "Fish-flavored shredded pork", which is a common and classic Sichuan cuisine. Chuanxiang is one of the key traditional flavors of Sichuan cuisine. Because the dishes have the smell of fish, their taste is made up of seasonings. This method originated from the unique way of cooking fish in Sichuan folk customs, and has been widely used in cooked food of Chuanxiang. Let's share the practice in detail, and let's learn from our favorite friends. Fish-flavored shredded pork

1 First, everyone prepares food, the fungus is soaked in advance, the lean pork is sliced first, then the knife is changed to cut into filaments, and the carrots are cut into filaments and put in a basin for reservation. Peppers are also cut into filaments after being seeded. After washing the well-soaked auricularia auricula, take off the root and cut it into filaments, pat the garlic flat and cut it into foam, and cut the scallion into foam for later use. 2. Beat an egg white into the sliced meat, add a little soy sauce king, and add soy sauce king just to add a background color, then pour in rice wine and edible salt, and grab it evenly with your hands to make the sliced meat fully tasty. Adding a little rice wine when desizing can reduce the fishy smell of the sliced meat. 3. Add a handful of dry starch, which tastes soft and tender. After catching it evenly, pour a little cooking oil and set it aside. Meat slices with edible oil are not easy to stick together in cooking.

4. The oil is consumed in the pot, and the oil is boiled for 5 minutes. When the oil level is slightly smoky, pour in the meat slices, slow fire and ultra-low temperature automobile oil for 1min, until the meat slices fade, and pour out to control the oil and replenish water. 5. Put water in the pot. When the water boils, pour the black fungus and carrot into the water, pour in the shredded green pepper after 3 seconds, then pour in the water for one minute, then pour out and drain after the suspension. 6. Oil consumption in the pot, pour in onion, ginger and garlic to stir-fry the fragrance, add a small amount of bean paste to stir-fry Chili oil, then add white sugar, the amount of white sugar will be larger, then add white rice vinegar, stir-fry and melt the seasoning quickly, and then add a spoonful of cold water. 7. Add the edible salt, stir-fry the chicken essence quickly twice, melt the edible salt chicken essence, hook in a little thick powder, stir with a spoon constantly, pour in the carrot, auricularia auricula, pepper and meat slices, stir-fry them quickly, evenly wrap the food in the juice, and put the juice on the pan until it is thick.