Shredded fish and meat is the most classic traditional dish in Sichuan, with salty, sour, sweet, spicy, fragrant, fresh and thick onions, ginger and garlic flavors. Fish aroma is the most traditional flavor of Sichuan cuisine. Although it has the flavor of fish, its flavor does not come from fish, but is made with chili, green onion, ginger, garlic, sugar, salt, soy sauce and other seasonings. The shredded meat of the fish flavor is characterized by soft texture, crunchy ingredients, salty and salty, and is very tasty.
Prepare tenderloin, green pepper, carrot, salt, fungus, green onion, garlic, valerian, soy sauce, dark soy sauce, cooking wine, pepper, starch, watercress paste, white sugar
How to create:
1. Wash the tenderloin and cut the threads, and prepare the tangents of green peppers, carrots and fungus
2. Marinate in the tenderloin with cooking wine, soy sauce, salt, pepper and sliced chestnut powder for 15 minutes
3. Prepare the bowl and mix the water, soy sauce, balsamic vinegar, soy sauce, sugar and starch to prepare evenly
4. Add hot oil to the pot, add tenderloin and sauté until it changes color, add green onion and garlic and stir-fry until fragrant, add watercress sauce and fry red oil
5. Add green pepper carrot fungus and stir-fry, add the tenderloin and stir-fry evenly, then pour in the prepared sauce, and collect the juice from the pot on high heat
![Spicy fish pieces, mint orange crispy shrimp, kimchi fish, fish flavored meat shredded preparation[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)