fish-flavored pork
By ErikStroman
My husband said he wanted to eat fish-flavored shredded pork, so I used the ingredients I could use. As a result, I made a big bowl. I ate most of it alone (he was not at home, so I left it for him to eat tomorrow, so I couldn't help but eat more. A little, hehe), I was so overwhelmed.
Recipe Recommendations
- pork appropriate amount
- Flammulina velutipes appropriate amount
- green pepper appropriate amount
- dried fungus appropriate amount
- chili sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- starch appropriate amount
- white sugar appropriate amount
- vinegar appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for fish-flavored pork
1
Wash the mushroom, shred the green pepper, soak the fungus and shred it, cut the green onion, and shred the ginger and garlic.
2
Shred the pork (I am not good at cutting, so I cut it into pieces, heh heh), mix the starch well with water.
3
Heat the oil (a little more) in the pan, over high heat, and stir fry until fragrant.
4
Add shredded pork and stir fry, add in a few spoonfuls of chili sauce (according to your taste).
5
Stir fry the shredded pork until it is seven-to-eight, then stir fry the other ingredients (the meat will become tender after frying for a long time), add soy sauce, salt, chicken essence, pepper powder, vinegar, and white sugar, and stir fry.
6
When the vegetables and meat are cooked, pour in the water starch, sprinkle with chopped green onion and mix well to serve.fish-flavored pork Make Tips
1. Freeze the pork first and then cut it. This way, it is easy to cut and fine. I took out mine early in the morning. It melted early, and it was too late to remember when cutting (the cutting skills were not good, and it was even worse to cut if it was not frozen. Good, sorry to embarrass myself, hehe). 2. Don't fry the meat for too long, and the heat should be high so that the meat will be tender. 3. If you can't eat spicy food, try to choose a less spicy chili sauce (mine is a little spicy, so I don't put too much), and then put more so that the color will look better.