Fish flavor, one of the representatives of Sichuan cuisine, is named after fish flavor; As a kind of seasoning, the taste of different regions is slightly different, but the overall main performance is: salty, sweet, sour and spicy. Fish flavor, the soul of which is Douban sauce. If you want to taste authentic, you must use the Douban sauce produced in Sichuan.

Ingredients

Three firewood eggs
120g lean meat
Three flower mushrooms
3 scallions
5g ginger
15g bean paste
5 ml cooking wine
15g sugar
30 ml soy sauce
20 ml white vinegar
40 ml water
30 ml edible oil

Directions

Step 1
All kinds of food preparation.

Step 2
Soak the dried mushrooms and cut into pieces. Wash the lean meat and cut into pieces. Cut ginger and scallion into pieces.

Step 3
Knock the eggs into the bowl and add the cooking wine.

Step 4
Break into egg liquid and set aside.

Step 5
Set aside the bean paste. Take a small bowl, add soy sauce, sugar, water (soak good mushroom water can also be).

Step 6
Add Heinz white vinegar and stir to make sauce.

Step 7
Pour cooking oil into the pan and lay eggs when it is 70% hot.

Step 8
Fry until both sides are brown. Set aside.

Step 9
Leave oil in the pan and stir fry with ginger powder.

Step 10
Stir in the mushroom powder to make it fragrant.

Step 11
Add minced lean meat and stir fry until discolored.

Step 12
Add the bean paste.

Step 13
Stir fry the fragrance, stir fry the red oil juice.

Step 14
Add the fish sauce before that.

Step 15
Simmer for 2 minutes.

Step 16
Sprinkle chopped green onion, stir fried meat paste, pour into the omelet before fried, you can enjoy it.