Shredded pork with mushroom and fish flavor
Ingredients: salt,green pepper,carrots,black fungus,Pleurotus eryngii,pork,water starch,cooking wine,soy sauce,onion,Jiang,garlic,starch,vinegar,sugar,oil,qingshui,Pi County Douban,Soaked wild pepper
Recipe Recommendations
- pork 150 grams
- Pleurotus eryngii a
- green pepper one
- carrots half a
- black fungus appropriate amount
- water starch appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Pi County Douban appropriate amount
- Soaked wild pepper appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- salt appropriate amount
- qingshui appropriate amount
- starch appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for Shredded pork with mushroom and fish flavor
1
Shred pork, add a little cooking wine and 1 tablespoon of water starch, grab well, marinate for 20 minutes.
2
Cut apricot mushroom and set aside.
3
Shred green pepper, shredded carrot, chopped green onion, ginger and garlic, set aside.
4
After blanching the black fungus in water, squeeze out the water and shred it for later use.
5
Put the shredded mushroom in boiling water and blanch until soft, remove and set aside.
6
Chop the watercress in Pi County, and chop the wild pepper in soak. 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of cooking wine, half a bowl of water, and 5 grams of starch into a bowl of juice. Set aside.
7
Heat the oil in the pan, add chopped green onions and ginger and saute until fragrant, add Pi County watercress and wild mountain peppers to stir-fry the red oil.
8
Add shredded pork and stir-fry until color changes.
9
Add shredded mushroom and stir fry for half a minute.
10
Add shredded fungus and shredded carrot, and stir-fry until shredded carrot is cooked.
11
Add shredded green peppers and stir-fry for a while, pour in the bowl of juice.
12
Stir the ingredients and seasonings evenly, sprinkle with minced garlic before serving the pan, and turn over to serve the pan.Shredded pork with mushroom and fish flavor Make Tips
1. It's best to use red pickled peppers or chopped peppers in fish spices. I didn't have them so I used wild peppers. 2. I just give a reference value for the amount of condiment here, and the specific amount should be added according to your actual situation. 3. Blanching the shredded mushroom with water first can save frying time and reduce the oil absorption of the mushroom. 4. The green peppers I stir-fried here are relatively raw. If you like to eat them cooked, you can put them in in advance. 5. Be sure to stir before pouring the juice in the bowl, because the starch inside will sink to the bottom.