Accessories: 50g of auricularia auricula, 50g of carrot, 40g of fennel, 20g of bean paste, 20g of sugar, 20g of vinegar, soy sauce 15g, cooking wine 15g, salt 1g (for pulping) and water starch 10g.

1, shred carrots, wash and shred green peppers, and tear auricularia into small pieces for later use.

2. Wash and shred lean meat, and marinate with salt, pepper, cooking wine, egg white and starch for 10 minute.

3, a spoonful of bean paste, chopped onion, ginger and garlic.

4. Take a small bowl and mix it with white sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water and starch.

5. Pour the oil in the pot, spread the pulped meat in the pot, stir-fry until the shredded pork turns white, and move the plate for later use.

6, put a little oil in the original pot, carrots are not easy to fry twice, then put aside, add bean paste and fry red oil.

7. Stir-fry onion, ginger and garlic with other ingredients.

8. Stir-fry shredded pork together.

9. In the last step, pour in the prepared small bowl of juice and stir it evenly, then take it out of the pot.

10, the fish-flavored shredded pork is finished.