Cooking Steps

1. 

   Step1:In fact, the material of fish flavored shredded meat is not complicated. The main test is the knife skill. All the materials should be cut properly. They should not be too thin or too thick. Otherwise, they will affect the taste of the meat. They will brighten the texture of the ingredient

2. 

   Step2:Fish sauce needs to be prepared well in advance. 1. Cut garlic and ginger finely ~ ginger must be cut finely ~ otherwise it will affect the taste ~ but fish sauce can't omit the taste of ginger ~ otherwise it's not pure. 2. Put ginger and garlic into a small bowl ~ add a spoon of chopped chili (chili is made by grandma herself ~ mainly Chaotianjiao and garlic and some sorghum ~ taste pure). No friends put hot bubbles It doesn't matter whether you put pepper or not. 3. Adding 50ml tomato sauce can not only stir fry fish sauce into red oil, but also add sweet and sour feeling. 4. Add rice vinegar and a little water to dilute. Then add a little raw sauce to mix colors. 5. Taste the sauce after mixing. If it's light, add some salt. If it's too sour, add more white suga

3. 

   Step3:1. Stir fry the shredded pork with hot oil in the pot until it turns white. 2. Stir fry the shredded carrot, water bamboo and agaric in turn until they are 7 minutes ripe. 3. Heat the seasoned fish sauce in the pot. Put the shredded vegetables and shredded pork in the pot until the ingredients are fully mature and the soup is full. 4. Add before leaving the pot Stir fry the shredded green peppers for a while and then they will be out of the pot (friends who like to eat a little soft green peppers can also add the shredded green peppers to stew for a while in advance ~ if they like a little sour, they can also pour some white vinegar before they leave the pot to enhance the flavor