Cover rice-that is, cover the fried dishes with rice.

First, steamed rice.

I don't know what kind of rice you like, but I'll teach you how to cook fish-flavored shredded pork rice.

1. Prepare 3 pairs of pork tenderloin, 3-5 pieces of auricularia auricula and 2 pieces of winter bamboo shoots, all of which are cut into filaments for later use, and then shredded pork is used; Cooking wine, salt, pepper, egg white, water starch sizing.

2, ginger onion ginger garlic minced, Pixian bean paste and pickled pepper chopped.

3. Make bowls; Add vinegar, soy sauce, sugar, onion, ginger, a little pepper and water starch to the bowl. The taste of fruit juice is sweet and sour, and acid is more than sweet.

4. Stir-fry the shredded pork in a pot with a little oil until it turns white and mature.

5. Put the base oil in the pot, stir-fry Pixian bean paste and pickled pepper, stir-fry red oil and fragrance, add minced onion and ginger, stir-fry shredded bamboo shoots, add shredded pork, add auricularia auricula (auricularia auricula will explode when it is heated by hot oil), stir-fry in a bowl until it is cooked.

6. Put the rice on the plate and put the fried fish-flavored shredded pork on the rice.