fish-flavored pork
By CadePouros
Fish-flavored shredded pork is a very good dish. The aroma of fish is a classic flavor in Sichuan cuisine. It is also a home-cooked dish that is easy to succeed.
Recipe Recommendations
- tenderloin 300 grams
- winter bamboo shoots 150 grams
- fungus 7 flowers
- chopped pepper a tablespoon
- ginger a tablespoon
- minced garlic a tablespoon
- egg white a
- soy sauce a tablespoon
- soy sauce 1.5 tablespoon
- sesame oil a tablespoon
- water starch two tablespoons
- sugar a teaspoon
- salt half a teaspoon
- MSG half a teaspoon
- fish-flavored
- fried
- ten minutes
- simple
Steps for fish-flavored pork
1
Pork tenderloin, pickle with egg white and half a teaspoon of soy sauce.
2
Shred bamboo shoots and fungus.
3
Minced ginger and garlic, chopped pepper, Pi County bean paste.
4
Mix one spoonful of soy sauce, one spoonful of light soy sauce, one spoonful of water starch, sugar, and shredded shallot together.
5
Marinate the shredded pork for ten minutes, heat the oil out of the pan and set aside.
6
With a little base oil, stir-fry the four ingredients in Figure 3 over low heat. In about a minute, it will completely blend and the oil will turn red.
7
Add the fillet and stir fry well.
8
Add shredded fungus and shredded bamboo shoots, stir fry, and change the heat to medium high.
9
Pour the sauce in Figure 4, turn the heat quickly, and add sesame oil and monosodium glutamate. If the taste is strong, add salt. If it feels right, don't put it. Turn evenly.10
Steps 8 and 9 must be stir-fried quickly over high heat to ensure that the meat is tender and the soup is crisp.fish-flavored pork Make Tips
In Steps 8 and 9, be sure to stir-fry quickly over high heat to ensure the meat remains tender and the sauce is clean.