fish-flavored pork
I have always thought that fish-flavored shredded pork is a classic in Sichuan cuisine, so I especially like to make this dish. More importantly, the sour and sweet spicy taste with a slight hint of pickled pepper is really the best choice for rice companions.
Recipe Recommendations
- shredded pork appropriate amount
- fungus appropriate amount
- lettuce appropriate amount
- green onion appropriate amount
- minced garlic appropriate amount
- pickled ginger appropriate amount
- pickled chili appropriate amount
- Pi County Douban appropriate amount
- starch appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for fish-flavored pork
1
Marinate the shredded pork with starch and soy sauce for half an hour.
2
Shred the lettuce head and fungus, soak ginger in pepper and garlic, and cut into chopped green onion.
3
Put oil in the pan and turn off the heat when the oil is hot. After the oil reduces the fever, add the shredded pork and quickly slip it out in bulk.
4
Add the remaining oil in the pan to soak ginger, pepper, garlic, and Pi County watercress.
5
Stir fry until fragrant, add the smooth shredded pork.
6
Then add fungus and shredded green bamboo shoots in turn. When stir-frying is nearly done, add the mixed white sugar and vinegar juice and continue to stir.
7
Pour in the hooked water starch, add MSG and chopped green onion, stir-fry well, and serve on a plate.