1. Soak the fungus in hot water in advance
2. Cut sharp peppers into shreds (green peppers can also be used)
3. The carrots are shredded, and more carrots will be delicious
4. Cut the meat into strips
5. Fry the meat first
6. Cut the green onion and garlic and set aside
7. Adjust the sauce, two spoons of vinegar, two spoons of light soy sauce, a little salt, one spoon of sugar, three spoons of water, one spoon of starch, stir well, you can add a little tomato sauce
8. Heat oil in the pot, put the dried chilies in first
9. Add green onions and garlic
10. Then put two spoons of Pixian bean paste and stir well
11. Then put the adjusted sauce into the pot and stir fry for half a minute
12. Put all the vegetables in and stir fry until the carrots are about 80% cooked
13. Then put the meat in
14. Stir fry together for two minutes to get out of the pot
Tips:One is the selection of materials. Tenderloin is the first choice, it tastes more tender.
The second is heat. The fried fish-flavored shredded pork should be fried quickly, the fire should be big enough, and the pot gas should be enough, so that the taste of the fried dishes is naturally not bad.
The third is the ratio. Fish-flavored shredded pork pays attention to "seeing the oil but not the soup", and the seasoning ratio of the fish-flavored sauce should be determined.
