Sichuan fish-flavored shredded pork

Tenderloin 1 block	Carrot Appropriate amount
Green pepper Half	Winter bamboo shoots (since they were no longer available, I used half an onion instead) 1 block
Black fungus (soaked) 5, 6 flowers	Onion, ginger and garlic Appropriate amount
Chopped pepper 1 tablespoon	Pixian Douban 1 small spoon
Cooking wine (marinated meat) Appropriate amount	Light soy sauce (cured meat) Appropriate amount
Egg white (cured meat) About half	Vegetable oil (cured meat) Appropriate amount
Starch (cured meat) Appropriate amount (don’t put too much)	Sugar (fish spice) 3 tablespoons
Vinegar (fish spice) 3 tablespoons	Light soy sauce (fish spice) 2 tablespoons
Clear water (fish spice) 2 to 4 tablespoons	Starch (fish spice) Appropriate amount (don’t put too much)

How to make Sichuan fish-flavored shredded pork

Step 1

Cut the meat into shreds, mix well with cooking wine, light soy sauce, egg white, vegetable oil, and starch, and marinate

Step 2

Cut peppers, bamboo shoots (onions), carrots, and fungus into shreds and set aside

Step 3

Fish seasoning: sugar: vinegar: light soy sauce = 3:3:2 I use Shanxi mature vinegar, which is more acidic than ordinary acetic acid, so I have to adjust the amount of vinegar according to the vinegar I use at home.

Step 4

Make oil in a pot, fry the shredded pork until it changes color, take it out and set aside

Step 5

Re-heat oil in the pot, add chopped pepper and Pixian bean paste, stir-fry evenly, then add onion, ginger and garlic, stir-fry evenly

Step 6

Add shredded vegetables and stir-fry until cooked

Step 7

Add the fried shredded pork and stir-fry

Step 8

Pour in the prepared fish spices (stir well before pouring, because the starch inside will precipitate), bring to a boil and serve. Cooking techniques for Sichuan fish-flavored shredded pork

What needs to be noted about the sweet and sour sauce is that the amount of water in it can be adjusted according to the amount of cooking