Sichuan-style fish-flavored shredded pork

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  1.Main ingredients. (Chop the pickled chili pepper into the shape of pickled chili sauce. You can also buy pickled chili paste directly. The shredded meat should not be too thick, just slightly thicker than a matchstick)

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  2. Add oil, light soy sauce, starch and cooking wine into the shredded pork, stir well and season for 15 minutes.

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  3. Take another small bowl and add sugar, cooking wine, vinegar, red oil, Mix light soy sauce, starch and water into gravy and set aside.

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  4. Hot pot and cold oil. (Heavy oil)



5. Use low oil temperature (about 40% hot) to break up the shredded meat.

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  6. Pour out and drain the oil.

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  7. Return the oil to the pot.

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  8.Add garlic, minced pickled pepper and pickled ginger and stir-fry until fragrant.

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  9. Add chopped green onion leaves and saute until fragrant.

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  10.Put in all the shredded vegetables.

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  11.After frying, return the shredded pork to the pot.

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  12. Stir-fry for about half a minute, and add the gravy in batches.

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  13. Remove from the pan and serve on a plate.