Today we share a Sichuan dish, shredded pork with fish flavor. The soup is rich, fresh and fragrant, and it is very delicious with rice. Here's how to do it.
1.Shred the pork tenderloin and marinate it with cooking wine and light soy sauce for 10 minutes.
Shred wood fungus and green pepper and set aside. .
Make fish sauce, mix sugar, vinegar, light soy sauce, cooking wine, salt and chicken essence evenly.
Heat up the pan and cool the oil. Fry the marinated shredded meat until it changes color and set aside.
Leave the bottom oil in the wok, add the onion, ginger and garlic until fragrant, add the bean paste and stir-fry until the red oil is out, then add the shredded meat and stir-fry evenly.
Add sliced wood fungus and shredded green pepper, add fish sauce, stir until smooth. Mix until the liquid thickens and serves.
