Sichuan style shredded pork

Overview

When making this dish, I added too much spicy bean paste. After making it, my husband asked me if I wanted to make a modified version of fish-flavored shredded pork? Haha... I don't know whether I should be happy or not. I have made fish-flavored shredded pork several times before but couldn't get the flavor. Today, I managed to make the original dish have this flavor. Is this considered a failure?

Tags

• hot dishes
• black fungus
• cooking wine
• egg liquid
• garlic
• huaiyam
• lean pork
• onions
• spicy bean paste
• starch
• vinegar
• white sugar
• ginger
• vegetable oil

Ingredients

Steps

1. 1 Soak black fungus in water

   

2. 2 Cut the lean pork into shreds and marinate with soy sauce, egg liquid and starch for later use

   

3. 3 Wash and shred the soaked fungus, mince the ginger, mince the garlic, and slice the green onions (it is best to use chopped green onions)

   

4. 4 Heat the oil pan until 50%, add the shredded pork and stir-fry until the color of the meat turns white, remove and drain

   

5. 5 Heat the oil in the pot and sauté the minced ginger and garlic until fragrant

   

6. 6 Pour in spicy bean paste, black fungus, chopped yam, green onions and shredded pork and stir-fry quickly. Add sugar, vinegar and cooking wine and mix well