1. All ingredients are cleaned
2. Cut the pork into evenly thick shreds
3. Add 2 scoops of cooking wine, 1 scoop of light soy sauce, half a scoop of soy sauce, 1 scoop of cornstarch, 3 scoops of water, appropriate amount of pepper and chicken essence, and then add 2 scoops of oil to make it easier to fry without sticking. Stir the shredded pork and the marinade evenly for marinade preparation
4. Soak wild fungus in advance, cut into thin strips
5. Cut green peppers and carrots into thin strips and set aside. Cut green onions into sections, and chop ginger and garlic into froth
6. The preparation of fish-flavored sauce is also the key to the flavor of shredded pork with vinegar, 4 tablespoons of vinegar, 3 tablespoons of soy sauce, 3 tablespoons of sugar, 1 tablespoon of monosodium glutamate or chicken essence, 1 tablespoon of starch, 2 tablespoons of water, and a little five-spice powder to enhance the taste
7. Put a little more oil in the pan, fry the shredded pork on high heat, quickly spread, and the shredded pork can be served when it changes color.
8. Pour the oil in another pot, add the green onion, ginger, garlic and stir fry until it is fragrant, then add the chili sauce and bean paste, and slowly fry the fragrant
9. Add shredded pork, stir-fry for a while, add shredded green pepper, fungus and carrots, stir-fry on high heat
10. Then pour in the tuned fish-flavored juice and collect the juice over high heat
11. Put it on the plate, sprinkle a little chives, and accompany a bowl of rice. After a while, only the bottom of the plate is left.
Tips:Making fish sauce is the key to this dish
