Fish-flavored shredded pork

Overview

I remember the first time I ate fish-flavored shredded pork, I kept wondering why there was no fish in the dish😄

Cut the tenderloin into shreds, add one tablespoon of starchy cooking wine, one teaspoon of allspice, a little oil, and mix well. You can also add egg whites without starch, but the shredded pork fried in that way will be minced and the appearance will be slightly worse.
Soak the fungus, shred it, shred the pepper or radish, and prepare the onion, ginger, and garlic.
Put a little oil in the pot, stir-fry the marinated shredded pork until raw.
It doesn't have to be fully cooked, just medium-cooked. When the shredded meat turns white, take it out of the pan and scoop it out. Don't overcook it.
Add a little oil to the pot, add Pixian watercress, pepper, onion, ginger and garlic and fry until fragrant. Stir-fry until the red oil comes out.
Add pepper, fungus and carrot shreds and stir-fry until soft.
Add light soy sauce, dark soy sauce and a little sugar, then pour in the fried shredded pork and stir-fry quickly.
Finally add coriander, stir-fry a few times and remove from the pan.
Plate.