Without tenderloin, you can also make fish-flavored shredded meat, which is fragrant and delicious and satisfying, and it is super delicious

The fish-flavored shredded pork I made today is made with chicken, which is more tender than tenderloin. Try to do this, it tastes really good, it's very good, and friends who like it can try it!

Here's how I do it:

1. Cut some shredded radish, green pepper and minced garlic for later use, wash and shred the fungus soaked in advance.

(Soak the fungus in warm water in advance, put some flour and baking soda powder to clean, which can more effectively clean excess residual pesticides and dirt)

2. Shred the washed chicken breast, add 1 egg white, appropriate amount of salt, dark soy sauce, shredded ginger, starch and lemon juice or cooking wine, mix well and marinate for 10 minutes.

(No lemon can be substituted with cooking wine)

3. Take an empty bowl, add two spoons of light soy sauce, a spoonful of balsamic vinegar, a spoonful of sugar, a spoonful of starch, an appropriate amount of salt and water, stir evenly and set aside.

4. Add an appropriate amount of oil to the pot, pour in the shredded meat and stir-fry until cooked, and set aside.

(Friends who like spicy food can put some bean paste and stir-fry, and the flavor is also colored.) ）

5. Add an appropriate amount of oil to the pot, pour in the minced garlic and stir-fry until fragrant, then pour in the green pepper and shredded carrots and stir-fry.

(If you like spicy food, you can also add chili peppers and stir-fry)

6. Pour in the black fungus and stir-fry until cooked.

7. Pour in the fried shredded meat and stir-fry evenly, then add the freshly seasoned sauce, and fry until the soup is viscous and ready to go.

A very good home-cooked stir-fry is done, delicious and inexpensive, affordable, rich in collocation, really super rice, my child ate a bowl of rice with fish-flavored shredded meat. If you like it, you can try it.