Now, many friends love and hate the fish-flavored pork, they love it because of its attractive taste, and it is difficult to give up; what it hates is that it has more salt, sugar and oil, and the calories are too high! So, is it relatively good? What are some ways for us to eat healthier fish-flavored shredded pork? In fact, we can do it after reading the fish-flavored shredded pork, as long as you remember the following tips.

　　First, what we can do when we make fish-flavored shredded pork at home is to "fat down" it!

　　1. Stir-fried shredded pork is replaced with a small amount of oil or fried with water. Fish-flavored shredded pork must be accompanied by spicy red oil. Our friends who love to eat can cook some red pepper oil in advance.

　　 2. Don’t “beat the oil” after cooking the fish-flavored shredded pork. The oil is to keep the dishes warmer and make them more moisturized, but that’s a fat increase! p>

　　Second, how to reduce the salt in fish-flavored shredded pork?

　　1, the main seasoning with high salt content in fish-flavored shredded pork is pickled pepper sauce Or bean paste, soy sauce, salt, monosodium glutamate, etc., we must first control the dosage.

　　 2. In the seasoning, salt and sugar are a pair of happy friends. There is too much salt in the dishes. Just add a spoonful of sugar to ease the salty taste and make the salty taste soft and non-irritating. In sugar-laden dishes, when the sugar concentration reaches a certain level, the taste sensation begins to numb, and you cannot taste too sweet. At this time, just adding a little salt will make the sweet taste very obvious! Therefore, when we make fish-flavored shredded pork, we must pay attention to the amount of seasoning, otherwise you will not know when you use other flavors. Unconsciously added more salt and sugar, (although the saltiness and sweetness are not particularly prominent, it is also implicitly included.)

　　3, there is also a seasoning that can increase the degree of saltiness, that is vinegar. When cooking, put vinegar first to remove fishy flavor and freshen, then add vinegar to increase acidity and saltiness, so you may wish to cook vinegar when frying fish-flavored shredded pork, so as to reduce the amount of salt or sauce.

　　The last thing I have to say is: The "cottage version" of fish-flavored pork is more nutritious than the authentic! Not only are there more plant ingredients, but also the method of frying is more fuel-efficient. To eat fish-flavored pork, the most important thing is to choose the right seasoning. The fake pickled pepper sauce or watercress contains pigment and excessive nitrite, which is really harmful to the body!