fish-flavored pork
By AdeliaKunde
Ingredients: soy sauce,chicken essence,salt,pepper,carrots,winter bamboo shoots,water starch,pepper,white sugar,cooking wine,balsamic vinegar,ginger,minced garlic,water fungus,edible oil,red pepper,diced green onion,Pi County Hot Sauce
Recipe Recommendations
- winter bamboo shoots appropriate amount
- water fungus appropriate amount
- carrots appropriate amount
- red pepper appropriate amount
- pepper appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- Pi County Hot Sauce appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- water starch appropriate amount
- edible oil appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for fish-flavored pork
1
Prepare raw materials.
2
Shred winter bamboo shoots, fungus, carrot, red peppers, and pepper, add cooking wine, salt, pepper powder and a little chicken essence into the shredded meat, and grasp well with your hands. Then add appropriate amount of water starch and grasp well. Grab and eat the shredded meat. After the water becomes slightly sticky, add a little salad oil to mix for a while, and paste for 10 minutes.
3
Put half of the minced garlic in a bowl, and then add salt, pepper, chicken essence, white sugar, soy sauce, balsamic vinegar, cooking wine and water. The ratio of soy sauce, vinegar, and white sugar is one to three.
4
Boil the water in the pot, blanch the shredded winter bamboo shoots, shredded fungus, and shredded carrots, then remove and drain the water for later use.
5
Heat the wok, put in the cold oil, add the shredded meat into the pulp and smooth and remove it for later use.
6
Heat a stir-fry spoon, add peanut oil, add Pi County hot sauce and chopped onions and ginger, stir-fry. (Friends who like spicy food can add chopped pepper powder)
7
Stir fry until fragrant, pour into a bowl of juice and stir well.
8
After stir-frying the sauce well, add shredded bamboo shoots, shredded fungus, shredded carrot and shredded colored pepper first.
9
Then add the smooth shredded pork and stir fry over high heat.
10
Thicker with water starch before taking out of the pan. This dish takes only 5 minutes to prepare.