How to make fish-flavored shredded pork

1. Cut the pork tenderloin into shreds. Soak the black fungus in warm water at 40 degrees Celsius, wash and cut into shreds. Shred the bamboo shoots. Finely mince onion, ginger and garlic. Put the shredded pork into a bowl, add water starch, mix well and marinate for 5 minutes. Put the minced green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, stir well and set aside

2. Heat the pot and pour in the oil until the oil is 70% When it's hot, add the shredded pork and stir-fry until the shredded meat changes color and becomes dehydrated. Use a spatula to shovel it to one side of the pot, add minced garlic, ginger and chopped pepper. Stir-fry until fragrant and mix with the shredded pork

3. Pour in shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry from bottom to top for 20 seconds, wait until the soup is slightly thick, then take it out of the pot

Cooking Tips

1. When cutting meat, remember the "famous saying" of "cutting cattle and sheep horizontally and cutting pigs vertically". That is to say, the pork should be cut along the grain of the meat.

2. When soaking the fungus, you can sprinkle some starch in the water to make it easier to clean the impurities on the fungus.

3. Be sure to prepare the sauce in advance for later use. When frying this dish, if you add the seasonings little by little, it will delay the time, and the texture of the shredded pork and the taste of the whole dish will be different.