1. Prepare pork tenderloin, soaked fungus and fresh winter bamboo shoots, pickled pepper (or Pixian bean paste), green onion, ginger and minced garlic.
2. Shred the meat, fungus, and winter bamboo shoots.
3. Chop the pickled peppers and Pixian bean paste, add a spoonful of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, a little chicken essence, and then add an appropriate amount of water starch to the small bowl of the sauce. In a bowl of juice.
4. Put a little water, cooking wine, proper amount of starch, an egg white, white pepper, and a little salt into the meat to mix evenly.
5. After mixing, pour a little oil and seal the meat.
6. Boil the fungus and winter bamboo shoots after the water is boiled.
7. Pour oil in the pot, slide the shredded pork, and serve after it changes color.
8. Save the base oil, add Pixian bean paste and pickled peppers.
9. Take out the green onion, ginger and garlic from the bowl of juice, put it in the pot and stir fry together.
10. Drop in the fungus and bamboo shoots.
11. Add a bowl of juice.
12. Add the shredded pork and stir-fry, turn the spoon over the pot and serve.
13. The fragrant and beautiful fish-flavored shredded pork is ready, deliciously served with rice~the classic is reproduced.
Tips:1. Putting Pixian Doubanjiang is to stir-fry the red oil for freshness.
2. Put the egg white in the meat to make the meat more smooth and tender, and the meat will not stick when the oil in the pan is sealed with oil after adjustment.
