Fish-flavored shredded pork
Overview
Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish flavor, but the flavor does not come from the fish, but is prepared by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from the unique Sichuan folk fish seasoning method, and is now widely used in Sichuan-style cooked dishes. It has the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavors. Traditional fish-flavored shredded pork usually uses shredded bamboo shoots. There are no bamboo shoots this season, so I used wild rice instead. It feels ok
Tags
Ingredients
Steps
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Soak black fungus in warm water before washing.
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Cut the pork loin into shreds and put it into a bowl. Add a little salt, cooking wine, and water starch, mix well, and marinate for 5 minutes. Cut black fungus, wild rice, and green pepper into shreds.
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Finely chop ginger, garlic and green onion.
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Put the minced green onion into a bowl, add light soy sauce, vinegar, cooking wine, sugar, salt, oyster sauce, water starch and water, stir well and set aside.
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Heat the pan and add oil.
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When the oil is 70% hot, add the shredded pork and stir-fry until the shredded pork changes color.
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Use a spatula to shovel the meat to one side of the pot, add minced garlic, ginger and chopped pepper, stir-fry until fragrant, and mix with the shredded meat.
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Add shredded wild rice, green pepper and fungus, stir-fry for 2 minutes.
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Pour in the prepared sauce, stir-fry up and down for about 30 seconds, and serve when the soup is slightly thick.
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Remove from the pan.
