Homemade fish-flavored shredded pork
Overview
Over the weekend, I watched my dad go to Zhangliang to stir-fry fish-flavored shredded pork, and I suddenly became very interested and wanted to make it myself. It tasted delicious the first time I made it. In fact, this dish is very simple. I will have another specialty dish in the future.
Tags
Ingredients
Steps
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Cut the meat into shreds, add 1 tablespoon of salt, enough pepper, a little cooking wine and cornstarch and marinate for fifteen minutes.
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Cut fungus, carrots, and green peppers into shreds.
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Chop onion, ginger, garlic and set aside.
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Put two spoons of Lee Kum Kee spicy bean paste and 1 spoon of Lee Kum Kee Mapo Tofu Sauce into a small bowl. Mix two tablespoons of light soy sauce, one tablespoon of oyster sauce, one tablespoon of vinegar, a little chicken essence, one tablespoon of sugar, one tablespoon of cornstarch, and an appropriate amount of water to make fish sauce.
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Heat oil, add shredded pork and stir-fry until shredded pork turns white.
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Move the shredded meat to the side and stir-fry the onion, ginger and garlic until fragrant.
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Add the prepared black bean paste and stir-fry evenly. The color is already very attractive.
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Add shredded fungus, shredded carrot and green pepper and continue stir-frying.
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When the vegetables are almost cooked, pour in the prepared fish sauce.
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Put down the fire and you're done.
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It tastes really good. My husband said it tastes better than the ones made in restaurants. It’s so flattering.
