Fish-flavored Zizania
I like fish-flavored dishes, so I created this fish cilantro dish based on the fish-flavored shredded pork and made a revision to use the cheaper rice straw and more commonly used ingredients.
Recipe Recommendations
- Zizania appropriate amount
- pork tenderloin appropriate amount
- fungus appropriate amount
- chopped pepper appropriate amount
- coriander appropriate amount
- minced garlic appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- pepper appropriate amount
- starch appropriate amount
- salt appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- fish-flavored
- fried
- half an hour
- senior
Steps for Fish-flavored Zizania
1
Shred pork tenderloin, place in a small bowl, add 2 tablespoons of starch, 2 tablespoons of cooking wine, and a little salt, grab well and marinate for more than 20 minutes.
2
Chop the onions, ginger and garlic respectively; soak the fungus in warm water, wash, and cut into thin threads; wash the coriander and cut into small pieces for later use.
3
Take a small bowl, add 1 teaspoon of soy sauce, 1-2 teaspoons of soy sauce, 2 teaspoons of balsamic vinegar, 2-3 teaspoons of sugar, a little pepper powder, appropriate amount of monosodium glutamate, and 4 tablespoons of cold boiled water (or bone soup) to make sauce.
4
Take two spoonfuls of chopped peppers and set aside; take a small bowl, add 2 spoonfuls of starch, add appropriate amount of cold boiled water, and mix into a sauce.
5
Remove the outer skin of water bamboo, wash it, and cut into thin threads. Set aside.
6
Heat the pan with oil, pour in the marinated tenderloin, stir fry quickly over high heat until the meat changes color, and serve for later use.
7
Remove another oil pan, saute the chives, ginger and garlic, add chopped peppers and saute until fragrant, add shredded fungus and stir well.
8
Pour in the shredded rice bamboo, then add in the stir-fried shredded pork, and stir well.
9
Pour in the sauce and stir fry until fragrant.
10
Add coriander.
11
Pour in the sauce, collect the juice, and serve the pot.