How to make Fish-flavored bergamot - VanessaHagenes's Recipe

Recipe Recommendations

pork loin 200 grams
chayote of 2
carrots half a
dried fungus 10 flowers
chopped pepper 1 tablespoon
coriander 50 grams
onion appropriate amount
Jiang appropriate amount
minced garlic appropriate amount
soy sauce a little
soy sauce 2 tablespoons
balsamic vinegar 2 tablespoons
white sugar 2 tablespoons
chicken essence 1 teaspoon
pepper appropriate amount
cornflour 2 tsp
cooking wine 1 scoop
salt appropriate amount

fish-flavored
fried
ten minutes
ordinary

Steps for Fish-flavored bergamot

1

Cut the pork tenderloin strips and place them in a bowl, add 2 teaspoons of cornflour, 1 teaspoon of cooking wine, and a little salt and grasp well. Add a few drops of peanut oil and grasp well again, and marinate for more than ten minutes.

2

In an oil pan, 70% heat, add the marinated shredded pork, stir fry quickly, and wait until the meat turns white, serve for later use.

3

Wash the bergamot, shred it, and set aside.

4

Soak dry fungus in warm water, add a little flour to wash, shred, and set aside.

5

Half a carrot (the small one), wash, peel, shred, and set aside.

6

Chop green onions, ginger and garlic; cut parsley into sections.

7

Prepare a small bowl, add a little soy sauce (you don't need to add it), 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, 2 tablespoons of white sugar, 1 small teaspoon of chicken essence, appropriate amount of pepper, and half a small bowl of cold boiled water. Mix into sweet and sour sauce for use.

8

Start another oil pan, heat it to 50% heat, saute the chives, ginger and garlic, and pour in 1 tablespoon of chopped pepper (you can also add 1 tablespoon of bean paste if you have bean paste).