How is the sweetness of fish-flavored shredded pork made? First prepare shredded carrots, fungus and tenderloin, and then prepare seasonings. Heat oil in the pot, add onion, ginger and garlic until fragrant, then add appropriate amount of bean paste, stir-fry evenly, then add shredded pork tenderloin, then add prepared shredded carrot and fungus into the pot, add appropriate amount of seasoning and stir-fry for 20 minutes.

But in the purest way, or the most traditional Sichuan fish-flavored shredded pork, in fact, everyone can cook the taste of a chef at home. First of all, I prepare food in advance, carrots, lean meat, a small amount of clams, fungus, a small amount of lettuce, onions, ginger, boil the water, and steam the fish-flavored shredded pork in the pot for 15 minutes (if the idle fish is cut thick enough, it will take a long time), usually for 15 ~ 20 minutes.

Add a little onion, Qian Yuan, soy sauce and cooking oil, and you can eat hot pot side dishes: carrots, bamboo shoots, peppers and soaked black fungus are kept, onion is cut into strips, ginger is shredded, and garlic is chopped; Sauce seasoning: put a spoonful of rice wine, a spoonful of soy sauce, a spoonful of aged vinegar, a spoonful of sugar, bean paste and tapioca starch in the bowl and cut into shreds. Then put oil in the pan, add onion and garlic, bean paste and pepper, stir fry together, then add shredded pork, green bamboo shoots and shredded auricularia, and add cooking wine, sugar, rice vinegar and water starch to thicken.

It's a little fuzzy When frying bean paste, you can also add a small amount of tomato sauce, which is more attractive in color and tastes good. Cooking is very simple, as long as you cook a few more times, you will become a gourmet praised by your relatives. Add hot onion and ginger into the oil, stir-fry garlic seedlings, stir-fry shredded pork and fungus for two minutes, then stir-fry Chili oil, pour it into the cut fish and pepper, and add a proper amount of edible salt.

It is best to choose hard dishes (such as nest bamboo shoots, carrots, green peppers, garlic sprouts, fungus, bamboo shoots, etc. ) used for hot pot side dishes. If the food is soft, it is recommended to hang it and fry it, such as green beans. As one of the top ten classic Sichuan dishes, it is characterized by "only smelling Sichuan flavor but not seeing fish", and the importance of this Sichuan flavor lies in the sauce. Chances are you'll think you're eating several dishes. So it's very simple. You don't need to pay too much attention to the fish-flavored shredded pork in your life. It suits your own taste. Just have fun.

The above is my answer, I hope it will help you.