fish-flavored pork
By ColbyWyman
Ingredients: bean paste,winter bamboo shoots,black fungus,shallots,white sugar,balsamic vinegar,soy sauce,ginger,corn starch,chopped pepper,sesame oil,lean pork,Vegetable Zhixian
Recipe Recommendations
- lean pork appropriate amount
- winter bamboo shoots appropriate amount
- black fungus appropriate amount
- shallots appropriate amount
- ginger appropriate amount
- corn starch appropriate amount
- chopped pepper appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- white sugar appropriate amount
- Vegetable Zhixian appropriate amount
- sesame oil appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for fish-flavored pork
1
Shred the lean meat, soak the black fungus in cold water, wash and remove the pedicles for later use.
2
Shred winter bamboo shoots.
3
Cut ginger and shallot into diced pieces for later use.
4
Add a spoonful of corn starch to the shredded pork and mix well. If it is too dry, add some water and mix.
5
Put the oil in the pan and heat it, add the shredded pork and stir-fry until it changes color and serve for later use.
6
Put two spoonfuls of water, two spoonfuls of soy sauce, one spoonful of balsamic vinegar, one spoonful of white sugar, and a little sesame oil in a bowl and mix well into a sauce.
7
Put the oil in the pan and heat it up, add the shallot, ginger, 1 spoonful of bean paste, and 1 spoonful of chopped pepper and stir-fry to create the aroma.
8
Pour in winter bamboo shoots and black fungus and stir fry for two minutes.
9
Add shredded pork and stir well.
10
Pour in the juice and stir fry well.
11
Finally, add the fresh vegetables and stir-fry well before serving.