Fish-flavored shredded pork

Overview

Summer is here, and I can’t muster up the energy to cook my favorite winter dishes, but I can’t just make do with it. Especially nowadays, people need to eat more fungus, carrots and other vegetables that are good for the body. So cheer up and make some fish-flavored shredded pork. My boyfriend and colleagues will say it tastes better than the ones in the restaurant

Tags

• hot dishes
• chili
• cooking wine
• fungus
• pixian doubanjiang
• shredded ginger
• starch
• tenderloin
• white sugar
• white vinegar
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 I forgot to take a picture of the ingredients, so I have to say more: 1. The tenderloin only needs to be lean and cut into shreds 2. Shred the fungus, pepper, and carrot separately 3. Shred the ginger, a few sticks are enough 4. Put the shredded tenderloin in a small bowl, add one spoon of starch, shredded ginger, and two spoons of cooking wine and marinate for a while 5. Add three spoons of vinegar, three spoons of sugar, three spoons of starch, salt, and soy sauce to the bowl and mix, then add a small amount of water to prepare the sauce. The preparations are done! Put oil in the pot, stir-fry the tenderloin shreds until they are tender

   

2. 2 Pull the shredded pork steak to one side, add two spoons of Pixian bean paste, stir-fry the red oil, pull the shredded pork steak back and mix

   

3. 3 Pour carrots, peppers, and fungus shreds into the pot and mix

   

4. 4 After adding the sauce, stir-fry until the sauce is reduced

   

5. 5 After the juice is collected, pour it out and you're done!