1. Cut lean meat into strips and marinate for a while with light soy sauce, starch and cooking wine
2. Carrots and soaked fungus shredded, garlic moss cut into pieces
3. Modulate fish sauce: minced green onion, ginger, garlic, 1 tablespoon of salt, 1 tablespoon of starch, 4 tablespoons of sugar, 3 tablespoons of light soy sauce, 4 tablespoons of vinegar, 5 tablespoons of water, and mix well
4. Then cut an appropriate amount of green onion, ginger, and garlic for sautéing the meat
5. Pixian Doubanjiang is ready, and it will start to fry immediately
6. Pour a proper amount of oil into the hot pot, add a small amount of pepper, aniseed and dried chili. After sauteing, add the prepared green onion, ginger, garlic, and then add the marinated lean pork. Add a proper amount of salt during frying Stir-fry and serve
7. Then pour in an appropriate amount of oil, add a spoonful of bean paste, fry the red oil and pour in the sliced carrots, garlic moss and fungus, stir fry for a while and add the fried pork, then fry for a while to evenly pour the fish sauce On the dishes, turn off the heat after collecting the juice.
8. The delicious fish-flavored shredded pork is out of the pot!
Tips:The shredded pork is fried first so that it can be fried more, and the leftover is stored in the refrigerator for the next time the shredded pork is fried, suitable for lazy people.
The color of the dishes in the picture is darker, like dark dishes. The main reason is that I used two spoons of light soy sauce and one spoon of soy sauce when preparing the fish-flavored sauce. It is recommended to use three spoons of light soy sauce.
The garlic moss can be replaced with bamboo shoots.
