The fish flavored shredded meat with bright red color and tender meat is salty, sweet, sour and spicy. Make this famous dish yourself and show your cooking skills in front of your family!


300 Pork fillet
10 Auricularia auricula
100 Kedong bamboo shoot
2 Clove garlic
1 Duan Dacong
50 Pickled pepper
10 Kepao ginger
15 Ml soy sauce
15 Ml balsamic vinegar
15 Ml white granulated sugar
15 Milliliter cooking wine
30 Ml water starch
2 Gram salt
50 Milliliter soup
30 Milliliter oil


Step 1
Wash pork loin and cut into 0.3cm thick shredded pork. Add the 1 tablespoon water starch and 2G salt to the shredded meat and mix evenly. Pickle for 20 minutes.

Step 2
Cut the Shuifa winter bamboo shoots into shreds equal to the shredded meat. Soak Auricularia auricula in cold water (about 40 minutes), cut into shreds after pedicel removal.

Step 3
Pickled pepper, pickled ginger, green onion, garlic were cut into pieces.

Step 4
In a bowl, add chopped green onion, soy sauce, vinegar, sugar, cooking wine, soup and the rest of the water starch (1 tbsp). Mix well to form a sauce.

Step 5
Heat the frying pan with high heat, add oil and heat it to 50% heat. Add the shredded meat and quickly disperse it. After changing color, put it out and set aside.

Step 6
Leave the bottom oil in the pot, heat it to 50% heat, add the pickled ginger, garlic, pickled pepper, stir fry the red oil.

Step 7
Stir fry shredded pork, bamboo shoots and fungus for a while, pour in the sauce and stir fry evenly.