fish-flavored pork
The ingredients for "fish-flavored shredded pork" are very simple. The onions, ginger and garlic are indispensable. The proportion of sweet and sour must be well controlled. The pickled pepper sauce and hot sauce should be added according to the proportion of the main ingredients. As long as these are well controlled, the flavor of fish will be naturally outstanding.
Recipe Recommendations
- tenderloin 150 grams
- Zizania 1 piece
- carrots appropriate amount
- black fungus appropriate amount
- salt 2 grams
- sugar 20 grams
- vinegar 20 grams
- chicken essence 1 grams
- cooking wine 1 scoop
- green onion a little
- ginger 2 tablets
- dried chili appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- water starch appropriate amount
- vegetable oil 30 grams
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for fish-flavored pork
1
Prepared materials.
2
Wash the tenderloin and shred it. Remove the shell of water bamboo, wash, and shred. Peel the carrot, wash it and shred it. Soak black fungus for hair, wash and shred. Chop the garlic. Wash the ginger and dice. Wash the dried peppers and dice them. Add vinegar, sugar, soy sauce, cooking wine, chicken essence, salt, water starch, chopped green onion, minced garlic and a little water to a bowl and mix well.
3
Stir the shredded pork with salt, pepper, cooking wine, chicken essence and water starch repeatedly and marinate for 10 minutes. Heat the pan to cool the oil, add in the shredded pork and stir-fry until it changes color and serves out.
4
Put the dried peppers and Sichuan hot sauce in the pan and stir-fry until the oil is red.
5
Then add minced ginger and minced garlic and stir fry until fragrant.
6
Saute the onions, ginger and garlic until fragrant, add in shredded black fungus, shredded carrot and shredded rice bamboo, and stir well until thoroughly, then add the mixed "fish sauce"
7
Finally, add the smooth and stir-fried shredded pork and stir well over high heat.
8
Remove the fish-flavored shredded pork from the pot and serve on a plate.