Today, I’m going to cook a super fish flavored shredded meat for dinner. Every time I do this, I can eat two more bowls of rice. I use Anlong non stick frying pan to cook this dish. I don’t have to worry about the shredded meat sticking to the pan. It’s very convenient.


200g pork tenderloin
1 carrot
1 pepper
50g black fungus
Appropriate amount of edible oil
Proper amount of salt
1 tablespoon Pixian bean paste
1 tablespoon cooking wine
2 tablespoons starch
3 tablespoons raw soy sauce
4 tablespoons aged vinegar
3 tablespoons sugar


Step 1
Prepare the ingredients.

Step 2
Cut pork tenderloin into shredded meat, add 1 tablespoon raw soy sauce, 1g salt, 1 tablespoon cooking wine, 1 tablespoon starch and marinate for 20 minutes.

Step 3
Shred carrot, black fungus and pepper.

Step 4
Mix 4 tablespoons of aged vinegar, 3 tablespoons of sugar, 2 tablespoons of raw soy sauce and 1 tablespoon of starch into juice for standby.

Step 5
Pour an appropriate amount of edible oil into a non stick pot, add shredded meat and stir fry.

Step 6
Remove the shredded meat after it turns white.

Step 7
Burn the oil again, add a spoonful of Pixian bean paste, stir fry the red oil, add minced garlic and stir fry until fragrant.

Step 8
Add side dishes and continue to stir fry.

Step 9
Add shredded pork and stir fry.

Step 10
Pour in the mixed juice and stir fry.

Step 11
Sprinkle a little salt to taste before coming out of the pot.