fish-flavored pork
By RoySchumm
Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The cooked vegetables have a fish aroma, and their taste is prepared by condiments. This method originated from the unique Sichuan folk method of cooking fish and seasoning, and is now widely used in Sichuan-style cooked dishes.
Recipe Recommendations
- pork tenderloin 150 grams
- green pepper of 2
- water fungus appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt a little
- cooking wine a little
- cornflour a small spoon
- oyster sauce two tablespoons
- soy sauce a big spoonful
- vinegar a big spoonful
- sugar a big spoonful
- bean paste a big spoonful
- dried chili a big spoonful
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for fish-flavored pork
1
Shred meat, add a little salt, cooking wine and corn flour and marinate for 10 minutes.
2
Water grows fungus.
3
Shred green pepper.
4
Cut green onions, ginger and garlic for later use.
5
Mix the sauce.
6
Heat the oil in a frying pan, add spring onions, ginger, and garlic and saute until fragrant, add shredded pork and stir fry smoothly. Stir fry until shredded pork turns white, add seasoning, and stir well. Pour in the green pepper and fungus, fill with water in a small bowl containing the sauce, add in, and stir fry until the sauce is thick and evenly wrapped in the shredded pork and ingredients.