Fish-flavored shredded pork
Overview
The difficulty of the fish-flavored shredded pork dish is average, but the taste is really something you can never get tired of eating. Eating it in the south is always not as good as eating it at home. I really miss this dish when I am away from home. My family also likes it very much, so I made it a few times at home. It is good and the texture is still there. There are only a few main ingredients for this dish. Although it is a little different from the traditional fish-flavored shredded pork, it still tastes good!
Tags
Ingredients
Steps
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Chop onions, ginger, garlic, and peppers and set aside
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Cut carrots into shreds and set aside
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Soak the fungus in hot water for ten minutes and cut into strips
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Shred the pork and set aside
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Pork is marinated in starch and cooking wine
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Add salt, ten spices, sugar, black pepper, starch, sesame oil, oil, vinegar, soy sauce, dark soy sauce, and water to prepare the sauce
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Heat enough oil in the pot
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Pour in the garlic, ginger and chili and stir-fry until fragrant, then add the prepared meat and stir-fry evenly
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Add garlic chili sauce and sweet noodle sauce to the pot and stir-fry evenly
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Pour in the fungus and stir-fry for three minutes (actually, I added the carrots and stir-fry before adding the fungus, but I cut the carrots a little thicker...)
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Add carrots and stir fry together
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Pour the prepared sauce and add some water to cover the vegetables
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Cover the pot and simmer for seven minutes to allow the vegetables to absorb the soup
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Open the lid and stir-fry (if the soup is absorbed quickly during the stir-fry, you can add a little water halfway)
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When the soup is almost absorbed, add the chopped green onion, stir-fry evenly, and it is ready to serve
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Take out of the pot
