fish-flavored pork
This dish is salty, fresh and slightly sour, delicious and delicious, and it is also a good dish to go with rice.
Recipe Recommendations
- pork tenderloin 150-200 grams
- fungus 3-4 duo
- bamboo shoots appropriate amount
- chili 2-3 only
- garlic 3 capsules
- Jiang few slices
- onion 1-2 root
- sugar appropriate amount
- fish sauce 1/2 teaspoon
- salt 1/8 teaspoon
- soy sauce appropriate amount
- sesame oil appropriate amount
- salty and fresh
- burn
- several hours
- ordinary
Steps for fish-flavored pork
1
Cut the pork into silk strands along the grain, place it in a larger bowl, add salt, sugar, cooking wine and pepper, grab and marinate until it is glued, add 1 tablespoon of water twice, grab until the water is completely absorbed into the meat, and then add 1 tablespoon of water starch (add 3/4 teaspoon starch to mix in), grasp until evenly mixed, add 1 teaspoon of oil, and grasp well.
2
Wash the fungus with water, shred the bamboo shoots, and place it in a small bowl. Chop the onions, a few slices of ginger and garlic, place it in a bowl, then add vinegar, soy sauce, sugar, fish sauce, cooking wine, starch and half of the rice bowl water mix into bowl juice.
3
3-4 Stir fry the shredded pork into a pan and set aside.
4
Blanch shredded bamboo shoots and fungus in water slightly, remove from the pan, heat in the pan, add peppers or chopped peppers, and saute until fragrant.
5
Pour in shredded bamboo shoots and shredded fungus, and stir fry slightly.
6
Pour in the shredded pork, turn a few times, add in the bowl of juice, stir fry well, pour in a little sesame oil as clear oil, turn slightly, and serve.fish-flavored pork Make Tips
1. After the shredded pork is flavored, it should be marinated until it is gelatinous, before putting water and starch, so that the shredded pork can feel delicious; 2. When mixing the juice in the bowl, it is best to taste it with the tip of the tongue to adjust to moderate salinity and acidity.