Cooking Steps

1. 

   Step1:Cut the pork forelegs into shreds. Cut the agaric, bamboo shoot, carrot and celery into shreds.

2. 

   Step2:Add 1 pinch of salt, 1 tablespoon of raw soy sauce, 1 tablespoon of cooking wine and 1 tablespoon of starch to the shredded meat. 2 tablespoons of water. Grasp well by hand. The meat processed in this way is tender only when it is fried.

3. 

   Step3:Mix another sauce. 1 tablespoon sugar, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 tablespoon starch, 2 tablespoons water. Mix well.

4. 

   Step4:First heat the pot. Then pour in the oil. Put in the marinated shredded meat and stir quickly. When frying the meat, remember to heat the pot and cool the oil to remove the meat from the pot. In this way, it will not stick to the pot when frying.

5. 

   Step5:See that the meat is discolored. Stir fry 2 tablespoons of pickled peppers, 2 tablespoons of pickled ginger and 1 tablespoon of Pixian bean paste. These three materials are the key to fish fragrance. They cannot be saved or replaced by other materials.

6. 

   Step6:Then pour in the chopped onion, celery, shredded bamboo shoots, fungus and shredded carrot. Stir well.

7. 

   Step7:Pour in the seasoned juice. If the taste is heavy, add some salt to seasoning. Stir fry evenly and leave the pan.