Refreshing and appetizing fish flavored shredded meat

1. The chicken breast is relatively thick, so it should be sliced thinly and then shredded. It is easier to cut it in a semi thawed state. If you use pork, you usually choose pork tenderloin.

2. Cut it all into shreds. Chicken is not as easy to shred as pork, and it won't look as good when cut. Think about it, are dishes with "chicken shreds" mostly torn by hand? So don't worry too much.

3. Put the chicken in a bowl, add cooking wine, salt, white pepper, starch, stir well, marinate for half an hour, and if possible, add an egg white to make the meat more tender.

4. Soak the fungus in advance, and soaking it slowly in cold water will taste better than soaking it quickly in hot water. Then cut it into shreds, including green peppers and carrots.

5. Chop scallions, ginger, and garlic separately.

6. Here's the key point, it's Pixian Douban Sauce. Dandan brand is very delicious and can be kept at home. It can be used in many dishes.

7. Mix a bowl of sauce: light soy sauce, oyster sauce, salt, a little dark soy sauce, more sugar and vinegar, and a moderate amount of starch. Stir well. Pay attention to the amount of salt used, Douban sauce is salty.

8. Heat oil in the wok, add shredded chicken and stir fry until it changes color. Remove and set aside. My pot is a bit sticky. If you want a non stick pot, you can use more oil, heat it up, and use a non stick pot.

9. Start the wok again, stir fry scallions, ginger, and garlic, add Pixian bean paste, and stir fry until red oil is added. For those who are more particular, you can first cool down the oil in a cold pot, add Douban sauce, slowly stir fry until the red oil is ready, and then add scallions, ginger, and garlic. As rough as I am, I completely forgot to put them in. It's really a mistake.

10. Add green peppers and stir fry. My green peppers are relatively thick, and my family must eat them until they are cooked and soft, so we need to stir fry the green peppers first. If you don't mind, you can add them to the pot as side dishes.

11. Stir fry green peppers until soft, then add carrots and fungus and stir fry.

12. Pour in shredded meat and stir fry evenly.

13. Pour in the prepared sauce and stir fry.

14. Stir fry until the soup becomes viscous and turn off the heat. Add chicken essence and stir fry well. You can taste the saltiness and it should be fine. If it is light, add some salt.

15. You can take a look at the comparison with the picture below. Without red bean paste, the color is much worse, and the taste is not as good as before. Just smell it and you will feel the same sensation. Let me serve as a negative example to remind you that the most important thing is not to lose it.

16. Take a look at the authentic fish flavored shredded pork, which is delicious in color, aroma, and taste. It's especially appetizing to eat. If you don't have an appetite in summer, just have a plate and eat it all in minutes!