fish-flavored pork
Make sure to adjust the sauce in advance for later use. If you add the seasoning little by little and delay the time, the taste of the shredded pork after it comes out will be different from the taste of the whole dish.
Recipe Recommendations
- pork loin 300 grams
- black fungus 10 flowers
- diced green onion 1 tablespoon
- ginger 1 tablespoon
- minced garlic 1 tablespoon
- chopped pepper 4 tablespoons
- soy sauce 1 tablespoon
- vinegar 2 tablespoons
- cooking wine 1 teaspoon
- sugar 1 tablespoon
- salt 1/2 teaspoon
- qingshui 3 tablespoons
- water starch 4 tablespoons
Steps for fish-flavored pork
1
Shred pork tenderloin. Soak black fungus in warm water at 40 degrees, wash and shred. Shred bamboo shoots. Cut the onions, ginger and garlic into minced ground.2
Put the shredded pork into a bowl, stir well with water starch, and marinate for 5 minutes; put the shredded green onions into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, stir well. Set aside.3
Heat the pan, add the oil. When the oil is 70% hot, add the shredded pork and stir-fry until the shredded pork changes color and becomes raw. Use a shovel to shovel to one side of the pan, add minced garlic, ginger and chopped peppers, stir-fry until fragrant, mix with the shredded pork.4
Pour in shredded bamboo shoots and shredded fungus, stir fry for 2 minutes, add in the mixed juice, stir fry from bottom to top for 20 seconds, until the soup is slightly sticky, and then serve the pan.