My husband and I like this dish very much, and this is my first time to try fish flavored shredded pork, which is so successful. My husband keeps boasting that it’s delicious. I’m so talented that my husband won’t be hungry in the future!

Ingredients

Half fat and lean pork 60g pork
50g Auricularia auricula
Shred 1 lettuce
6. 7 pieces of pickled peppers
25g sugar
6 diced red peppers
1 teaspoon salt
1 tsp pickled pepper water
15g vinegar
10 grams of soy sauce
10g cooking wine
2 scallions
3 slices of shredded ginger
2 diced garlic
4 teaspoons vegetable oil
15g starch

Directions

Step 1
Without step photos, the description can be understood. one ⃣ First, cut the extra fat into granules (after the oil is cooked, add it and press it dry), then shred the meat, soak it in water for seven or eight minutes to remove the blood. After the blood is clean, pour out the water, add a little salt, cooking wine, egg white, dry starch and a little bean oil.

Step 2
two ⃣ Shred the lettuce, cut the good fungus (I use the small fungus) and a spoonful of bean paste. Cut the garlic into small pieces. Cut the pickled millet into seven pieces, six pieces into strips, and cut the ginger into shreds. Prepare a small bowl for juice. 10 grams of cooking wine, 15 grams of vinegar, 25 grams of sugar, 10 grams of soy sauce, 15 grams of starch, a spoonful of pickled pepper water, add a little water, mix well and put aside.

Step 3
three ⃣ Heat the oil in a pot. After the oil is cooked and cooled for a while, pour the shredded meat and spicy millet into the pot and stir fry. When the water in the shredded meat dries quickly, add the chopped bean paste, shredded ginger and garlic. Then pour in the shredded lettuce, agaric and pickled pepper. Finally, pour the juice into the pot and stir fry until the juice is collected. Put the chopped shallots on it