Fish flavored shredded pork is a classic Sichuan dish. It seems simple and ordinary. In fact, it’s not easy to handle the right proportion of various ingredients. Diners usually use the quality of this dish to identify the level of the chef and whether the restaurant is authentic.


200 grams of fillet
1 green pepper
15g black fungus
1 carrot
100g winter bamboo shoots
5g pickled pepper
Three millet peppers
1 tablespoon bean paste
20G cooking wine
2 g salt
3 g white pepper
3 G pepper powder
10 g starch
1 teaspoon sugar
1 teaspoon vinegar
120 g edible oil
1 teaspoon of soy sauce
1 egg white
3 chives
4 cloves of garlic
5g pickled ginger


Step 1
Shred pork tenderloin, stir well with a little salt, pepper, cooking wine, soy sauce, water lake powder, pepper powder and egg white. Soak ginger, pickled pepper and garlic, chop them, put a large spoon of bean paste together, chop shallot, and cut millet into sections.

Step 2
Cut black fungus, carrot, green pepper and bamboo shoots.

Step 3
Sugar, vinegar, cooking wine, water, starch (starch is not much, a little can, otherwise the dish will be sticky and not fresh) mix well and set aside.

Step 4
Medium and small fire, oil temperature 60% heat, under the shredded meat, fried, break up, prevent adhesion.

Step 5
After all the shredded meat is discolored, grill and pull it to both sides, then add bean paste, pickled ginger, pickled pepper and garlic in the middle. Stir fry until fragrant and red oil comes out. Stir well with shredded meat.

Step 6
Add the side dishes and spicy millet, stir fry quickly.

Step 7
When the vegetables are ripe, pour in a bowl of juice, stir fry to collect the juice and take out the pot.

Step 8

Step 9
The smell of fish is mixed with the taste of bean paste, the smell of pickled ginger, pickled pepper and minced garlic, which is very attractive. With rice, it's too fragrant.