Fish-flavored shredded pork is also the dominant dish in the canteen, and it is often sold out of stock, so it is called the white rice killer. This dish is also a classic dish in Sichuan cuisine, which was created in the Republic of China, mainly with pickled peppers soaked with ginger, onion, ginger and garlic, white sugar, yellow wine, balsamic vinegar, soy sauce and seasoning. The side dishes are usually shredded carrots, shredded black fungus and shredded green bamboo shoots. However, there will be some changes in side dishes according to different regions. For example, celery will be used as a side dish in Jiangsu and Zhejiang provinces. But the general seasoning will not change, salty, sweet, sour and spicy, and the onion, ginger and garlic are rich. His approach is actually relatively simple, and the only difficulty is in the deployment of fish-flavored juice. Shred pork lean meat to taste, stir-fry in a cold oil pan, add onion, ginger, garlic and pickled pepper when the pork is white, stir-fry until the fragrance is distributed, and then serve the side dishes. Stir-fry a few times? Pour in the prepared fish-flavored juice, simmer, and collect the juice from the pan. His price in the canteen is five to six dollars.