Fish-flavored shredded pork is a Sichuan dish or a dessert. Follow the recipe, no problem. Methods: 1. Slice soaked Auricularia auricula and Flos Magnoliae, shred lean meat and shred onion, ginger and garlic; 2. Stir the shredded pork evenly with a little salt, cooking wine and water starch, and marinate the shredded pork slightly. Mixing starch, salt, sugar, vinegar, soy sauce and broth (or water) into a paste; 3. Mix fish sauce: Chop ginger, onion and garlic, add 1 tablespoon salt, starch (a little), 3 tablespoons soy sauce, 4 tablespoons sugar, 4 tablespoons vinegar and 5 tablespoons water and mix well.

; 4. Pour hot oil into a hot pot and stir-fry the shredded pork until it turns white.

; 5. Add bean paste (Pixian bean paste), add carrots, bamboo shoots and shredded black fungus, and stir-fry over high heat until cooked. Tip: add a small amount of vegetable oil when pickling shredded pork to prevent sticking to the pot; Fish-flavored sauce, ginger, onion and garlic can be more in equal proportion. It is best to use Pixian bean paste, which tastes better! look

Finished product picture