Chinese Food
Fish flavored shredded pork
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Both my son and I like this dish. My son likes the smell of fish. I like this dish and can match all kinds of vegetables. Especially the ones my son doesn't like can be matched in. My son is also very happy. Benya is still saying that. It can't be absolutely authentic. It's just a cottage taste that my family likes. So what I'm sharing this time is just my own practice and experience. No matter what others say, at least my family likes it. It's better than the ordinary small restaurant outside. Hee hee 
Cooking ingredients
Cooking Steps
Step1:Generally, after slicing tenderloin or sirloin, add a little salt, cooking wine, soy sauce, starch, and a little cooking oil to marinate. When it comes to cooking wine, actually I don't like it very much. You can add it at your own discretion. Other seasonings are still necessary.
Step2:Mix vinegar, soy sauce, white sugar and water into a sauce. Another tablespoon of dry starch and three tablespoons of clear water into water starch (forget to take a picture). Here's a long story - fish sauce I usually mix soy sauce, rice vinegar and white sugar according to the feeling. Generally, there are sour, sweet and salty taste. But each one is not particularly prominent. In general, the water starch is mixed with the juice directly for use.
Step3:Wash the pickled fungus and cut it into shreds. Cut the green pepper and carrot into shreds. Prepare more garlic. Chop Pixian bean paste slightly. When dry agaric bubble hair, add some dry starch with bubble. It can help to clean the dirt on agaric. Warm water should be used to soak hair before cooking. It is not suitable to eat the parts that are still compressed together after hair soaking.
Step4:Like to deal with vegetables first (you can deal with them later, of course) - heat the pot and put the oil in it. Add a little garlic and saute it until fragrant. Stir in shredded carrots, green peppers and agaric for a while. Add a little salt to taste and then dish it out.
Step5:Add oil in hot pot. Stir fry garlic. Stir fry Pixian bean paste to produce red oi
Step6:Add the shredded pork and stir fry until the surface of the shredded pork changes slightly.
Step7:Add the processed vegetables, then pour in the prepared sauce, stir fry for a while, then slowly pour in the Shuidian powder, stir fry while pouring, until the soup is as thick as you want. Just turn off the heat and put it out. Here you can also mix the sauce and Shuidian powder together in advance. Then pour in along the edge of the pot. Stir fry for a few times. I usually choose the sauce and water starch mixed together.
Step8:Out of the po
Cooking tips:Note 1 the authentic way is to use pickled red pepper. Some people say that Pixian Douban sauce will affect the flavor of fish. This is a self-test. Although I often cook this dish, I still haven't bought the pickled red pepper. I'm afraid it's too spicy. Pixian bean paste has been used all the time. 2 fish flavored shredded pork sauce. Sugar vinegar raw soy sauce cooking wine = 3-2-1-1. Add starch to make sauce. Please make your own proportion. 3. Pour the fish sauce along the edge of the pot and stir well. This dish must be prepared with all the materials in advance. It must be done quickly. When frying this dish, if you put the seasoning in order, delay the time, the taste of the shredded meat is different from that of the whole dish. You have skills in making delicious dishes.
