fish-flavored pork

Ingredients: bean paste,salt,green pepper,cooking wine,onion,Jiang,garlic,water fungus,vinegar,sugar,cornflour,dried chili,pork tenderloin

Recipe Recommendations

pork tenderloin 150 grams
green pepper of 2
water fungus appropriate amount
onion appropriate amount
salt a little
dried chili a big spoonful
Jiang appropriate amount
garlic appropriate amount
cooking wine a little
cornflour a small spoon
vinegar a big spoonful
sugar a big spoonful
bean paste a big spoonful

slightly spicy
burn
ten minutes
simple

Steps for fish-flavored pork

Shred meat, add a little salt, cooking wine and corn flour and marinate for 10 minutes

Shred water-dried fungus and green pepper. (There was only one green pepper left this time, so I had to replace it with another red pepper)

Cut green onions, ginger and garlic for later use.

Prepare the dressing: two tablespoons of oyster sauce, one tablespoon of light soy sauce, one tablespoon of vinegar, one tablespoon of sugar, and one tablespoon of bean paste. Mix well and set aside.

Heat the oil in a frying pan, add spring onions, ginger, and garlic and saute until fragrant, add shredded pork and stir fry smoothly.

Stir fry until shredded pork turns white, add seasoning, and stir well.

Pour in the green pepper and fungus, fill with water in a small bowl containing the sauce, add in, and stir fry until the sauce is thick and evenly wrapped in the shredded pork and ingredients.