fish-flavored pork
I like to eat fish-flavored shredded pork, so I will send a process chart this time.
Recipe Recommendations
- pig lean meat appropriate amount
- Olay tablets appropriate amount
- water fungus appropriate amount
- green pepper appropriate amount
- dried chili of 8
- onion appropriate amount
- Pi County bean paste 2 tablespoons
- Jiang appropriate amount
- garlic appropriate amount
- salt 1 teaspoon
- white sugar 3 scoops
- rice vinegar 4 tablespoons
- cooking wine appropriate amount
- starch 2 tsp
- oyster sauce 1 scoop
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- slightly spicy
- burn
- ten minutes
- simple
Steps for fish-flavored pork
1
Chop the green onions, ginger and garlic, cut the dried peppers in half and set aside
2
Shred pork, fungus, Olay slices, and green pepper. (Marinate the shredded pork with salt, cooking wine, and starch for 10 minutes)(Soak the fungus in warm water)
3
Ingredients: 1 teaspoon salt, 3 teaspoons white sugar, 4 teaspoons rice vinegar, 1 teaspoons oyster sauce, 2 teaspoons light soy sauce, 1 teaspoons dark soy sauce, 2 teaspoons Pi County bean paste, dried peppers mix into juice and set aside.
4
Heat the pan, add oil, add shredded pork and stir fry until fragrant. Add minced garlic and ginger.
5
Add shredded fungus and shredded magnolia, and stir fry with green pepper.
6
Pour in the seasoning juice and chopped green onion and stir-fry well. (If the flavor of the seasoning juice is not enough, add the seasoning appropriately)(Or add water and starch with some wet starch to the dish to increase the consistency)fish-flavored pork Make Tips
In the last step, you can add water and starch with some wet starch to the dish to increase the consistency. Add some soy sauce to make the color look better. Stir fry the shredded pork over high heat until it turns white, so that the meat does not age easily. Choose jade white or milk white when purchasing the Olay slices. The bamboo shoots have tight sections, thick bamboo shoots and no sulfur flavor. The fungus can be easily soaked in warm water, so that the soaked fungus tastes crisp, tender and refreshing.