1, fish-flavored shredded pork, materials: pork tenderloin 500g, auricularia auricula 50g, bamboo shoot 1 root, carrot 1 root, onion, ginger, garlic, pickled pepper, oil 45ml, cured meat juice: cooking wine 15ml, soy sauce/5ml.

2. Practice: Shred tenderloin and marinate it with bacon sauce; Vegetables are also shredded; Chop onion, ginger, garlic and pickled pepper.

3. Heat a pot, pour 30ml of oil, add shredded pork and stir fry, and then take out the pot after the shredded pork changes color.

4. Rinse the pan, add the remaining 15ml oil, add onion, ginger, garlic and pickled pepper and stir-fry for 2 minutes.

5. Stir-fry shredded vegetables, then add shredded pork and stir-fry, then pour in fish sauce, and it will be fine. It is a perfect meal with miscellaneous grains rice and vegetables.

6. Tip: Cut the tenderloin along the grain when shredding, and don't cut off the muscle fibers. Generally, only meat with old taste needs to cut off muscle fibers as much as possible to improve the taste. The texture of the tenderloin is very tender. If you cut off the muscle fibers again, it will turn into a pot of minced meat after frying, not shredded pork. Remember!