Because fish-flavored shredded pork is a classic traditional dish of Han nationality in China, it has the characteristics of salty, sour, sweet, spicy, fragrant, fresh, onion, ginger and garlic. Take a breath of incense, it's appetizing!

Ingredients: carrot, fungus, tenderloin and green pepper.

Exercise:

1, soak the fungus first. Then clean the lean meat, cut it into thin slices, and then cut it into filaments. We washed all carrots and green peppers. Carrots are cut into filaments, and green peppers are seeded and cut into filaments. After soaking the fungus, cut off the roots, wash and cut into silk.

We make garlic into mashed garlic and cut green onions into powder. Beat an egg white into the shredded pork, add a proper amount of soy sauce, and grab it evenly by hand. This will allow the shredded pork to absorb the egg white, and the fried taste will be more tender and smooth. After stirring evenly, add a proper amount of salt and cooking wine, grab well and marinate.

2. We prepare another bowl, add a little cooking wine, and then add dry starch and mix well. Then put the shredded pork in for sizing. We picked up the pot and added the right amount of cooking oil. When the oil temperature is heated to 50%, put the shredded pork into the pot and stir-fry for about one minute. When the shredded pork changes color, throw it away.

Let's add some water to another pot and boil it. Blanch carrots and black fungus in a pot. Blanch the green pepper in a pot for one minute, remove and drain. First take a pot, add some oil, saute shallots and garlic in the pot, add a little bean paste, stir fry in red oil, and then add sugar. Add a proper amount of white vinegar and stir well.

4. After the sugar melts, add a proper amount of water, and when the water in the pot begins to bubble, add a little salt and stir fry. Add some water starch. When the soup in the pot becomes thick, put the shredded auricularia, shredded green pepper and shredded radish into the pot and stir-fry quickly and evenly. Then collect the juice with fire and you can eat it out of the pot.

Delicious enough to lick the fish-flavored shredded pork on the plate! Bibimbap in soup pot is super delicious.