I've eaten this dish many times outside. I don't know whether it's authentic or not. Anyway, it tastes very similar. It's a treat at home. It's all from friends and relatives. It's good to eat, drink and be happy. As long as everyone has a good time, it's not authentic. Ha ha ha. -
Step1:Shred pork. Add cooking wine, cooking oil, pepper, starch, water, ginger powder and cooking oil. Marinate for about 1 hour.
Step2:Shred the fungus after soaking. Shred the carrot and green pepper.
Step3:Cut the onion and garlic into small pieces. Chop the ginger into small pieces for later use.
Step4:Adjust the fish sauce. The specific seasoning weight is not given here. The approximate proportion is vinegar sugar soy sauce starch = 4-3-2-1. Add water twice the weight of starch. Prepare chopped pepper sauce and Pixian bean paste.
Step5:Heat the oil in the pot. Pour in the marinated shredded pork. Stir fry quickly until the shredded pork turns white. Remove and set aside.
Step6:Heat the remaining oil in the pot to 7 minutes. Pour in chopped pepper sauce, Pixian bean paste and stir fry for a few times. Put in onion, ginger and garlic. Heat up. Stir to taste.
Step7:Stir fry shredded carrot, green pepper and agaric.
Step8:Stir fry the shredded pork.
Step9:Pour the mixed fish sauce into the pot. Stir fry for several times. Collect the juice over high heat.
Step10:Write production step
Step11:Write production step
Cooking tips:1. The process of marinating the shredded meat should not be less, because the previously marinated meat can make the fried shredded meat fragrant, tender, fresh and smooth, one by one. 2. The proportion of fish sauce is about vinegar sugar soy sauce starch = 4-3-2-1. Add water twice the weight of starch. 3. It's said that the shredded pork with fish fragrance should be fried with pickled peppers, but it can't be bought. So it's replaced with chopped peppers sauce and Pixian bean paste. 4. Side dishes. Not absolutely. You can use lettuce or something. Just like it. There are skills in making delicious dishes.