Fish flavored shredded pork

Fish-flavored pork, a specialty dish in Sichuan, is made by frying pork fillet with pickled chili, pickled ginger, garlic, yellow onion, ginger and vinegar. It was created by a Sichuan chef during the Republic of China period, and was said to be inspired by pickled chili pork.

Process: Frying
Taste: Homemade taste
Time: 15 minutes
Difficulty: Junior high school level

Main ingredients:
1 piece of pork loin
1 green pepper
1 carrot
A suitable amount of black fungus

Auxiliary materials:
Moderate amount of oil
Moderate amount of salt
2 teaspoons of Weiji Xian soy sauce
1 tablespoon of oyster sauce
Scallions in moderation
Moderate amount of ginger
Vinegar in moderation
Moderate amount of white sugar

Method of making fish-flavored pork:

Step 1: Soak black fungus, wash and cut it into strips. Wash and cut green pepper and carrot into strips.

Step 2: Cut the pork loin into strips, add the strips to the heated oil in the wok and stir-fry for a few seconds.

Step 3: Add minced shallots and ginger and stir-fry.

Step 4: Add all the ingredients and stir-fry.

Step 5: Stir-fry the carrot and green pepper until they are cooked and add the sauce to stir-fry evenly. Sauce: 2 teaspoons of Veggie Soy Sauce, 1 tablespoon of oyster sauce, some vinegar, and some sugar and salt to taste.

Step 6: Remove from the wok and serve. This dish is spicy, salty, fresh, and sour, with a rich aroma of ginger, garlic, and scallions. The fishy flavor is created using seasonings that do not contain fish.