Fish-flavored shredded pork
Overview
This is a classic dish in Sichuan cuisine, and it is also my son’s favorite dish, and it is also my best dish
Tags
Ingredients
Steps
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Pickled chili pepper, Pixian bean paste, ginger, garlic, chopped green onion
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Cut purple cabbage, lettuce, and red pepper into thin strips. In fact, the combination here can be determined according to the actual situation. If you have fungus, winter bamboo shoots, carrots, wild rice, king oyster mushrooms and other dishes at home, you can mix them as you like. I still say that when making delicious food, don’t stick to details
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Cut the tenderloin into shreds, add a little salt and sweet potato starch, add a little water and mix well with your hands, and set aside
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Then mix the juice, add an appropriate amount of salt, MSG, chicken essence, 5 spoons of sugar, 4 spoons of vinegar, a spoon of light soy sauce, a few drops of sesame oil, add 2 spoons of cornstarch, and a little water to mix well
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Heat the wok, heat the oil, turn down the heat, add the shredded pork and stir-fry until the color turns white, then add the previously chopped pickled peppers, bean paste, ginger, onion and garlic, continue to stir-fry over low heat until red oil emerges,
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Increase the heat to maximum, add shredded red pepper, lettuce, and purple cabbage and stir-fry for half a minute. Immediately pour in the prepared bowl of juice, reduce the juice over high heat and turn off the heat
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Sprinkle in chopped green onions and mix well and serve
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Put it on the plate and eat, it is sour and sweet. Not only my son loves it, but our whole family also likes to eat the fish-flavored shredded pork I made. Follow my instructions and you can make it so delicious. This dish is the one I experiment with the most
