Cooking Steps

1. 

   Step1:Raw material pig leg 180g pickled peppers 8g ginger and garlic 10g each, a little green onion, a little water fungus and a little carrot (carrot can be replaced by shredded bamboo shoots or lettuce). Who told you that fish flavored shredded pork should be added with bean past

2. 

   Step2:Cut pork leg, fungus and carrot. Cut pickled peppers and ginger and garlic. The key point is to mix juice, sugar, 10g vinegar (Baoning vinegar / Zhenjiang vinegar), 10g old soy sauce, 2G raw soy sauce, 3G salt, 1g clear soup, 10g starch with a spoon. If you have Deyang red soy sauce, it's better to use 5g of Deyang red soy sauce instead of old soy sauce and raw soy sauc

3. 

   Step3:Mix the meat with water starch and 12g salt. After mixing, add in the crude oil and mix well. This method can lock the water and keep the tenderness. It can also properly reduce the degree of adhesion when the meat is stir fried. Sweet potato starch is the best choic

4. 

   Step4:Hot pot cold oil (rapeseed oil). Stir fry until it is broken. Cook in a little cooking wine. I don't have much time to look for i

5. 

   Step5:Put the shredded meat aside. Stir fry the minced ginger, garlic and pickled pepper until the oil is red and bright

6. 

   Step6:Then keep the shredded meat nearby. Stir fry the carrot and the shredded fungus until they are broken. Add 1g salt in the vegetables. Then cook in the sauce before cooking. Mix well. Add onion before cookin

7. 

   Step7:It's not easy to be accurate to gram.. Would you like to give me a good commen