fish-flavored pork

My father told me that in the past, when large families in Sichuan hired chefs, they had to take a three-course exam

Fish-flavored shredded pork is one of them; what are the other two dishes? Guess what? hehe

I think everyone has a dish that they will never get tired of eating

When you t know what to order, when you have no appetite,

Even after three to five days without eating, I miss it very much, like a lover...

Recipe Recommendations

pig lean meat 200 grams
dried fungus 5 grams
onion 25 grams
garlic 4-merous
Jiang 15 grams
pickled pepper 25 grams
salt 1 grams
white sugar 15 grams
vinegar 10 grams
starch 15 grams
edible oil 100 grams
chicken essence 3 grams
cooking wine 5 grams

hot and sour
fried
ten minutes
ordinary

Steps for fish-flavored pork

Soak dry fungus in hot water and shred; shred lean meat, add a little salt and 10 grams of wet starch, mix well and marinate for 10 minutes; shred ginger and garlic, chop pickled peppers and onions.

Heat the pan, pour in the oil, and smooth the shredded pork (here is the frying method of hot and cold oil, the shredded pork does not stick easily to the pan); stir-fry until the shredded pork does not stick to each other and turns white, serve for later use, leaving the base oil.

Heat the oil over high heat, add pickled peppers and shredded ginger, stir-fry until the aroma is fragrant, add shredded pork, add shredded garlic, add vinegar, cooking wine, and salt, and stir fry quickly; add white sugar, stir-fry for half a minute, add wet starch, stir-fry well, add chopped green onion chicken essence, and take up the pan.