fish-flavored pork

Recipe Recommendations

• lean pork appropriate amount
• black fungus appropriate amount
• Flammulina velutipes appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• vinegar appropriate amount
• cooking wine appropriate amount
• white sugar appropriate amount
• salt appropriate amount
• starch appropriate amount

• slightly spicy
• fried
• ten minutes
• ordinary

Steps for fish-flavored pork

1

1. Cut the onions, ginger, garlic, and peppers for later use. When you buy the pork, ask the store to shred it. When you go home, you will pickle it with a small spoonful of salt and a spoonful of starch for about 10 minutes.

2

2. Rinse the mushroom in water, soak the fungus for later use.

3

3. 1 spoonful of white sugar, 1 spoonful of vinegar, 1 spoonful of soy sauce, a large bowl of stock or water, 1 spoonful of water starch, and half a spoonful of salt (because the pork has put some salt before).

4

4. Shred the fungus, and divide the mushroom into small bundles by hand, as in the picture.

5

5. Pour 2 tablespoons of oil into the pan, heat it, and pour in the marinated shredded pork.

6

6. Pour 2 spoonfuls of cooking wine into the pork and stir fry more. I don't like the taste of the pork, so stir fry until the pork has no moisture, add the chopped green onion, ginger, garlic, and chilli.(If you like spicy food, you can add more chilli).

7

7. After frying well, add the chopped fungus and washed mushroom, and continue to stir until soft.

8

8. Turn on high heat, pour in the juice prepared in step 3, continue to stir quickly, add the chopped green onions, and cover the lid. Turn off the fire. Simmer for 1 minute and serve.

9

9. Finished product. Bibimbap is very fragrant, it's a special dish ~!

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