Tenderloin 200g

Auricularia auricula 15g

Green pepper 1 piece

Carrots 1 root

Winter bamboo shoots 100g

Pickled ginger 5g

Pickled pepper 5g

3 shallots

Garlic 4 cloves

Xiaomi spicy 3 ge

Pixian bean paste 1 tablespoon

Cooking wine 20g

Salt 2g

White pepper 3g

Zanthoxylum powder 3g

Starch 10g

Sugar 1 spoon

Vinegar 1 spoon

Cooking oil 120g

Soy sauce 1 spoon

Egg white 1 piece

Slightly spicy tasty

Fried technology

One hour takes time.

Advanced difficulty

Steps of Sichuan-style fish-flavored shredded pork

1

Shred pork tenderloin, grab it evenly with a little salt, pepper, cooking wine, soy sauce, water starch, pepper powder and egg white, and let it stand. Chop ginger, pickled pepper and garlic, put a tablespoon of bean paste together, mince chives, and cut millet into pieces for later use.

2

Soak black fungus in shredded Kamikiri, carrots, green peppers and winter bamboo shoots.

three

Sugar, vinegar, cooking wine, water, starch (not much starch, just a little, otherwise the food will be sticky and not refreshing) and stir well for use.

four

After all the color of shredded pork is changed, pull it to both sides, stir-fry the bean paste, soaked ginger, pickled pepper and garlic in the middle to get the fragrance, give red oil and stir-fry it evenly with shredded pork.

five

After all the color of shredded pork is changed, pull it to both sides, stir-fry the bean paste, soaked ginger, pickled pepper and garlic in the middle to get the fragrance, give red oil and stir-fry it evenly with shredded pork.

six

Add side dishes and millet spicy, stir fry quickly.

seven

When the vegetables are five ripe, pour in the bowl of juice, stir fry to collect the juice, and take out the pot.

eight

On the plate, the smell of fish is mixed with the smell of bean paste, the smell of pickled ginger, pickled pepper and garlic is very attractive, and it is delicious with rice!