Shanzhai version of fish-flavored shredded pork
I suddenly wanted to eat fish-flavored shredded pork, but the ingredients at home didn't seem to be complete enough, so I randomly found several existing ingredients and matched them. Ha ~ The taste is similar to the authentic one. Call it a copycat version of fish-flavored shredded pork for the time being!
Recipe Recommendations
- pork 120g
- water fungus 60g
- green pepper one
- potatoes one
- chicken essence appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- peanut oil appropriate amount
- garlic appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Shanzhai version of fish-flavored shredded pork
1
Chop the onions, ginger, garlic, and pepper for later use.
2
After the pork is frozen, cut into thin slices.
3
Cut the potatoes into thin slices and soak in cold water. Set aside.
4
Remove the seeds from the green pepper and cut into thin strips.
5
Cut the fungus into thin threads.
6
Pour a little oil into the pan, heat the oil, add green onions, ginger, garlic, and pepper and saute until fragrant.
7
Pour in the shredded pork and stir-fry, add cooking wine, soy sauce, and soy sauce and stir fry.
8
Pour in shredded potatoes, add sugar, vinegar and salt, and stir fry for a while.
9
Add the fungus and continue to stir fry.
10
It is best to add shredded green peppers and stir fry.
11
Sprinkle chicken essence to taste before taking out of the pan.
12
It's a great dish to go with rice. The soup is very fragrant with rice ~ I don't feel like a copycat at all!