Fish-flavored shredded pork

Overview

Fish-flavored shredded pork, a classic Sichuan dish. It is named because it tastes like fish. Its shredded meat is soft and tender, its ingredients are crispy, and it tastes salty, sweet, sour and spicy. It is a famous side dish.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• sichuan cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chop chili pepper
• garlic
• pork tenderloin
• water fungus
• winter bamboo shoots
• carrot

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Shred the pork, winter bamboo shoots, carrots and fungus, mince the garlic and set aside.

   

3. 3 Marinate the pork with water starch for ten minutes.

   

4. 4 After the water boils, blanch the winter bamboo shoots in it for a few minutes, then remove and set aside.

   

5. 5 Take a clean small bowl, then add an appropriate amount of cornstarch, 2 tablespoons of sugar, 1 teaspoon of chicken essence, 2 tablespoons of light soy sauce, 1 teaspoon of salt, 4 tablespoons of vinegar, and then pour in half a bowl of water to make a bowl of juice and set aside.

   

6. 6 Add an appropriate amount of oil to the pot. After the oil is hot, put the shredded pork into the pot. Stir-fry until the shredded meat turns white and set aside.

   

7. 7 Leave an appropriate amount of base oil in the pot. After the oil is hot, add a little bean paste, chopped pepper, and minced garlic and stir-fry until fragrant.

   

8. 8 Put the shredded pork and winter bamboo shoots into the pot one by one and stir-fry evenly.

   

9. 9 Put the fungus into the pot and stir-fry evenly.

   

10. 10 Add the shredded carrots to the pot and stir-fry evenly.

    

11. 11 Pour the juice from the bowl into the pot, bring to a boil over high heat and stir-fry evenly. Then turn off the heat and pour a little sesame oil on it and serve it on a plate.