I can eat two bowls of rice with fish-flavored shredded pork, which is the perfect ingredient

There are not many rules for cooking, just use it flexibly, but this ingredient is the most delicious I have made many times with friends and family!

250 grams of lean meat, 50 grams of black fungus, 50 grams of carrots

40 grams of green peppers, 20 grams of bean paste, 20 grams of sugar

20 grams of vinegar, 15 grams of soy sauce, 15 grams of cooking wine

1 gram of salt, 10 grams of starch in water

20 grams of water, a little minced green onion, ginger and garlic

Shred the carrots, wash the green peppers, remove the stems and cut into shreds, and tear the fungus into small pieces for later use.

Wash and shred the lean meat and marinate with salt, pepper, cooking wine, egg whites, and starch for 10 minutes.

Bean paste - spoon, chopped green onion, ginger and garlic

Take a small bowl and mix sugar, balsamic vinegar, cooking wine, salt, oil, a small amount of water, and water starch into a sauce. Because the bean paste is very salty, don't put salt if the mouth is not heavy!

Sit in the pan and pour the oil, cut the pulped meat into the pot, and fry until the shredded meat turns white and move it to the plate for later use!

Put a little oil in the original pot, and the carrot is not easy to fry twice, then pull it aside, and fry it in the bean paste until fragrant!

Stir-fry with shallots, ginger, garlic and other ingredients!

Shredded meat - stir-fry evenly!

The last step is to pour in the mixed small bowl of juice and fry evenly, and hang it!

The fish-flavored shredded pork is complete

Tips:

The shredded meat used to make this dish must be cut vertically, along the lines of the meat, and the shredded meat is also much more beautiful.