Fish-flavored shredded pork rice; Ingredients: 200g shredded pork, 50g bamboo shoots, 50g water-borne fungus, 20g broth (clear water), 50ML starch, 20g pickled red pepper, 1 tablespoon vinegar, 1 tablespoon sugar, 2 teaspoons chopped green onion, 1 teaspoon soy sauce, 1 bowl of rice.

Jiang Mo 1 teaspoon minced garlic, 2 teaspoons salt.

[Practice] 1, add a little salt and 10g starch to the shredded pork and mix well, shred the auricularia auricula, and cut the red pepper into thin pieces after soaking;

2. Shred bamboo shoots, put them in boiling water for two minutes, remove and drain;

3. Mix vinegar, sugar, soy sauce, starch 10g, chopped green onion, salt and broth into thick juice for later use;

3. Put the wok on the fire, add the oil and heat it to 70%. Stir-fry shredded pork, add Jiang Mo, minced garlic, minced red pepper, shredded auricularia and shredded bamboo shoots, stir-fry with sauce, and pour over rice. Fresh and full of fishy smell. The fat and thin pork with seven facets is cut into 10 cm long shredded pork; Wash the winter bamboo shoots, shred the fungus with water, soak the red pepper and chop it, put the shredded pork into a bowl, add Sichuan salt and wet starch and mix well; In another bowl, add sugar, Sichuan salt, vinegar, soy sauce, broth and wet starch to make juice; In a wok, stir-fry the mixed oil up and down to 60% heat, add shredded pork and stir-fry until the scattered seeds turn white, add soaked red pepper, ginger and garlic, stir-fry until fragrant and colored, then add shredded winter bamboo shoots, shredded auricularia auricula and chopped green onion, stir-fry evenly, turn the juice over several times to collect the bright oil, and pour it on the cooked rice.