Most foreigners know Kung pao chicken & Sweet and Sour Spare Ribs, but if you have tried Fish-Flavoerd Shredded Pork, you will never forget it. Don’t you believe? Ok, let’s go to the nearest chinese resturant or DIY.

Choose DIY? Cool! Follow me!

(ps. if you’ve no idea how to cook it good or you want to try authentic Sichuan cuisine, try to click http://www.yourmandarin.cn/ , we’d like to help you and welcome to our HOT city –Chongqing ; )

Ingredients:

150 g Pork, shredded

30 g Black fungus, soaked

20 g Bell pepper, shredded

30 g Carrot, shredded

2 tbsp Salad oil

1 stalk Green onion, shredded

2 cloves Garlic

10 g Pickled chilli

10 g Ginger

Marinade:

1/4 tsp Chicken powder

1/2 tsp Cornstarch

1/3 tsp Salad oil

Sauce:

1 tsp Salt

1/2 tsp Chicken powder

1 tsp Sugar

1 tsp Vinegar

1 tsp Light soya sauce

1 tbsp Starchy solution

Method:

1.Mix the pork shreds with the marinade and let stand for about 15 minutes.Mix the sauce ingredients in a small bowl and set aside.

2.Soak the black fungus and shred thinly.Finely chop ginger, onion and pickled chilli.

3.Heat up a skillet with oil, adding pork. Stir until almost cooked.Add in chopped ginger, onion and pickled chilli until fragrant. Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.