Shredded pork with pepper flavor

Overview

Because I can’t tolerate spicy food, even though I like Sichuan cuisine like fish-flavored shredded pork, I never eat it much, let alone cook it. What I made this time cannot be said to be fish-flavored shredded pork. Pixian bean paste is not used for stir-frying, and freshly ground black pepper is added when marinating the meat. There are still some differences between the two. Therefore, I would rather call it pepper-flavored shredded pork. The meat is marinated with spicy freshly ground black pepper, fried in Sichuan peppercorn oil, and wrapped in a fish-like sauce to create this super appetizing and refreshing pepper-flavored shredded pork that combines sour, sweet, salty, slightly spicy and other flavors. Paired with a bowl of rice, it feels really good...

Tags

• hot dishes
• winter recipes
• balsamic vinegar
• cooking wine
• cucumber
• five spice powder
• light soy sauce
• oil
• onions
• pork
• red pepper
• starch
• water fungus
• white sugar
• winter bamboo shoots
• zanthoxylum bungeanum
• black pepper
• ginger
• salt

Ingredients

Steps

1. 1 Wash the pork and cut into shreds.

   

2. 2 Wash the winter bamboo shoots and cut into shreds.

   

3. 3 Rinse the soaked fungus and cut into shreds.

   

4. 4 Wash the cucumber and cut into shreds.

   

5. 5 Put the shredded pork into a bowl, add a little salt, black pepper, cooking wine, and starch, mix well, and marinate for 20 minutes.

   

6. 6 Remove seeds from red pepper, remove tendons and cut into shreds.

   

7. 7 Cut the green onion into thin strips, peel and cut the ginger into thin strips.

   

8. 8 Put appropriate amount of salt, light soy sauce, balsamic vinegar, sugar, cooking wine, and water in a small bowl and stir well to form a sauce. Put an appropriate amount of starch in another small bowl, add an appropriate amount of water and mix thoroughly to form water starch.

   

9. 9 Pour an appropriate amount of oil into the wok, turn to medium heat after the oil temperature rises, add shredded pork, spread it out with chopsticks, fry until the meat turns white and then remove.

   

10. 10 Pour an appropriate amount of oil into the pot. When the oil temperature rises, add the Sichuan peppercorns and stir-fry until black and fragrant. Move the Sichuan peppercorns to one side and scoop out, leaving the oil.

    

11. 11 Add five-spice powder, shredded red pepper, shredded green onion, and shredded ginger, stir-fry.

    

12. 12 After frying until fragrant, add shredded winter bamboo shoots and stir-fry.

    

13. 13 Add shredded fungus and cucumber and stir-fry.

    

14. 14 Add shredded pork and stir-fry.

    

15. 15 Pour in the sauce and stir well.

    

16. 16 Reduce the juice over high heat, pour in the water starch in two batches, stir well and serve.