1, coriander washed and cut into small pieces, red pepper washed and cut into shreds;
2. Soak the auricularia auricula in water, and wash it after it absorbs water and becomes fluffy;
3. Add water to the pot and bring it to a boil. After the water is boiled, mix the soy sauce, vinegar, salt, sugar and sesame oil into a sauce for later use.
4. Put the coriander, red pepper and black fungus into the container, pour the sauce and mix well.
Making method of fish-flavored shredded pork;
1. Clean and shred lean meat, add salt and cooking wine, stir starch evenly and marinate for a while;
2. Shred carrots, auricularia auricula and green peppers respectively, add appropriate amount of water to the pot to boil, add carrots and auricularia auricula to the water until the shreds are broken, take them out and drain a little;
3. Heat an appropriate amount of oil in the pot, add shredded pork and stir-fry until it changes color, and add chopped Jiang Mo, minced garlic and chopped green onion to stir-fry to give a fragrance;
4. Add pickled peppers and Pixian watercress hot sauce and stir-fry red oil. Next, add the chopped carrots and shredded black fungus, add the mixed juice and stir well, then add shredded green pepper and stir well. Finally, thicken with appropriate amount of water starch, turn off the fire and add a little chicken essence to taste.