A home-style dish of shredded pork with fish flavor

1.Prepare the ingredients. Choose fresh pork loin or front leg, cut into thin slices and then change the knife and cut into thin shreds. Prepare carrots, red peppers and green peppers, cut into thin shreds. At the same time, prepare some garlic, green Onions and soaked black fungus, cut into shreds.

2.Pickled shredded meat. Put the shredded meat into a bowl, add appropriate amount of salt, cooking wine, light soy sauce, pepper, oyster sauce and cornstarch, mix well with your hands, so that the shredded meat can fully absorb the seasoning. Finally, cooking oil is added to prevent the shredded meat from sticking and losing moisture during frying.

3.Prepare the fish sauce. In a small bowl, add 5 tablespoons of water, 4 tablespoons of vinegar, 3 tablespoons of light soy sauce, 2 tablespoons of white sugar and 1 tablespoon of cornstarch, stirring well to incorporate all ingredients.

4.Stir-fried shredded meat. Add appropriate amount of cooking oil to the wok, oil temperature is 40% hot, then add shredded meat, quickly spread, fry until the shredded meat color, put aside.

5.Stir-fry the side dishes. Leave a little oil in the pan, add the chopped Onions and garlic, and stir-fry until fragrant. Then add a spoonful of bean paste  and stir-fry the red oil . Then add the shredded carrots, shredded fungus and shredded green pepper, stir-fry until cut off.

6.Mixed roasting. Add the fried shredded meat back to the pan, stir well with the garnishes, then add the fish sauce and stir quickly to coat all the ingredients.

7.Remove from the pot. Finally, add the appropriate amount of red oil and sesame oil, stir-fry quickly and evenly before serving.

Such a delicious fish-flavored shredded pork is completed, the key lies in the production of fish-flavored juice and the pickling of shredded meat, as well as the heat and seasoning when frying.