The Soul of Sichuan Cuisine- Fish-flavored Shredded Pork

Tenderloin 200 grams	Agaric a handful of grams
Carrot Half root	Pickled pepper 10
Onions, ginger and garlic Appropriate amount	Egg white one

The Soul of Sichuan Cuisine - How to make fish-flavored shredded pork

Step 1

Slice the tenderloin and then shred it into shreds. You can cut it into thin slices for better flavor. Cut and wash again to remove blood.

Step 2

After washing, squeeze out the water and add appropriate amount of salt, white pepper, cooking wine and light soy sauce.

Step 3

Add an egg white and stir for a minute to allow the shredded meat to fully absorb the seasoning.

Step 4

Add a small amount of starch. Use chopsticks to stir evenly.

Step 5

Chop pickled peppers, onions, ginger and garlic and set aside.

Step 6

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Step 7

Blanch fungus and carrots. Students who have bamboo shoots or lettuce will also blanch them together in this step.

Step 8

Love is like boiling water, surrounding you and me~

Step 9

Slowly spread the shredded pork under cold oil in a hot pan, take it out when it changes color.

Step 10

Add some new oil and saute the onion, ginger, garlic and pickled pepper until fragrant.

Step 11

Add the shredded pork, blanched fungus and carrots and stir-fry evenly.

Step 12

Pour in the sauce and stir-fry over high heat evenly.

Step 13

It’s out of the pot!

Step 14

A magical tool for serving meals~ The Soul of Sichuan Cuisine - Cooking Techniques for Fish-flavored Shredded Pork

After pouring in the sauce, stir-fry over high heat to reduce the sauce and stimulate the aroma.