Fish flavor is one of the main traditional flavors of Sichuan cuisine. The dish has fish flavor, but the flavor does not come from the fish, but from the seasonings such as pickled red pepper, green onion, ginger, garlic, sugar, salt, soy sauce, etc. This method originated from the unique way of cooking fish in Sichuan. It is a unique way of cooking fish in Sichuan, and is now widely used in Sichuan-style cooked dishes with salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavors.

The main ingredient of this dish is pork, which should be shredded and stir-fried with 30% fat and 70% lean to make it tender. The dish is reddish in color, tender, fresh and full of fish flavor.

Raw materials:

5 taels of pork (about 200 grams), slices of marjoram, fungus, pickled red pepper, ginger and green onion.

Seasoning:

Salt, vinegar, sugar, etc. moderate amount.

Method:

① Pork, yucca slices, fungus are shredded, into a bowl with a little marinade seasoning.

② Add seasoning and broth boil into a gravy.

③ shredded meat in a frying pan, add ginger, garlic, pickled red pepper, fried fish flavor, and then add slices of magnolia, shredded wood ear stir-fry, thickening the sauce is complete.