Fish-flavored shredded pork (simple but zero-overturn version)

Change the knife, mince the onion, ginger and garlic, and cut the pork, carrot, lettuce and fungus into shreds.

Note: It is better to shred the pork once it is frozen and set.

Marine the shredded pork, add 2g of salt, 1 spoon of soy sauce and a little white pepper to the plate Stir well, add shredded pork and lightly coat with sauce, seal with vegetable oil and set aside.
Remarks: The shredded pork is too thin, so do not stir too hard as it may break.

Prepare the sauce, one spoonful of chopped pepper and one spoonful of Pixian bean paste.

Prepare a bowl of juice, mix 25g sugar, 20g vinegar, 5g salt, a little light soy sauce, dark soy sauce, and water starch.

The ingredients are ready and ready to be fried.

Stir-frying:
1. Heat the pan with cold oil and slide in the shredded pork
2. When it changes color, add onions, ginger and garlic. Stir-fry Pixian bean paste and chopped pepper until fragrant.
3. Add the side dishes, stir-fry, and pour the juice into the bowl.
4. The carrots are crispy but not raw.

Get out of the pot! ! ! ????????????