1. Cut the pork tenderloin into shreds, soak the bleeding water in blisters, then grab it with starch cooking wine, and set aside for later use
2. Soaked fungus last night
3. Carrots, chili peppers, shredded fungus, set aside
4. Mince scallion, ginger and garlic, set aside
5. Sugar, vinegar, cooking wine, salt, starch to adjust the juice, depending on your taste, like sour or sweet or spicy
6. Put a little oil in the pan, fry the well-balanced shredded pork and put it on the plate
7. Put oil in the pan, heat the pan with cool oil, and put the chopped green onion, ginger and garlic into the pan at the same time. After the oil temperature rises, add a spoonful of Pixian bean paste (adjustable according to your taste) and stir-fry the red oil. Carrots, chili and fungus shreds are stir-fried a few times, then add the fried shredded pork, stir-fry evenly, pour in the fish-flavored juice, stir-fry a few times to get out of the pot
Tips:The sweetness and sourness depends on your own preferences, and the viscosity of the soup is also determined by your own preferences. After this dish, you can also make fish-flavored eggplant sticks, fish-flavored potato chips and other fish-flavored dishes in the same way. \n\nUploading for the first time, please support
