Speaking of fish-flavored pork shreds, that is the most familiar home cooking in the country. Among the four major cuisines in our country, there are four of the most famous shredded pork dishes. Lu cuisine has chopped pork tenderloin, Cantonese cuisine has silver bud tenderloin, Huaiyang cuisine has winter bamboo shoot tenderloin, and the real identity of fish-flavored pork is China. Sichuan, Shandong, Guangdong and Huaiyang are the representative dishes of Sichuan cuisine.

　　Among these four shredded meat dishes, Lu, Yue and Huaiyang are all savoury and savory dishes, highlighting the original flavor of shredded meat or various ingredients. Compared with the first three, Sichuan-style fish-flavored pork is a typical compound-flavored, fish-flavored dish. The so-called fish-flavored mouth is mainly through the superposition of various seasoning flavors and raw material flavors, and finally forms a sweet and sour flavor. As the saying goes, Sichuan cuisine has the characteristics of one dish, one dish and one hundred dishes, and the flavor of fish is also one of the most important flavor types in Sichuan cuisine.

　　The authentic fish-flavored shredded pork is cooked in a Sichuanese-style "sautéed fried with oil" method. The non-professional explanation is that the sautéed shredded pork is put into a large amount of oil and sautéed, then put onion, ginger and garlic sauce and red oil bubble chili sauce (now Pixian bean paste is used) to fry the spicy red oil Then add shredded winter bamboo shoots and fungus shreds, then add sugar, vinegar, soy sauce, cooking wine, pepper, and other seasonings, generally do not need to add salt, because the salt content of chili sauce is very high, plus salty soy sauce, the salty mouth will be It’s appropriate, otherwise you will be too salty as soon as you add salt!