Fish-flavored shredded pork
Overview
Fish-flavored shredded pork, salty, sweet, sour and spicy, everyone loves it as a side dish. This time I mustered up the courage to cook this delicacy that everyone recognized. It was pretty good and my family liked it. The shredded pork and other ingredients can be fried in oil before being stir-fried in the pan, add the sauce, and stir-fry. However, it is good to have a little control of the time, and it will be great after the preparations are done. Ingredients: 300 grams of tenderloin, side dishes: 100 grams of winter bamboo shoots, 50 grams of soaked black fungus, 50 grams of carrots. Ingredients: 2 slices of ginger, 2 green onions, 5 cloves of garlic, 35 grams of balsamic vinegar, 15 grams of sugar, 20 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of cooking wine, 15 grams of starch, 1 egg white, 2 grams of salt, 50 grams of Pixian bean paste, and an appropriate amount of cooking oil.
Tags
Ingredients
Steps
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Shredded pork. Wash it once or twice with clean water and scratch it to remove some water. Then add a little cooking wine, 1 egg white, 10 grams of starch and mix well. Finally, add cooking oil and mix well.
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Cut the winter bamboo shoots, carrots, and black fungus. Winter bamboo shoots need to be blanched before use.
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Prepare the bean paste and chop it into pieces. Chop the ginger, onion and garlic.
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Prepare the sauce. Mix sugar, balsamic vinegar, light soy sauce, salt, dark soy sauce, cooking wine, and 5 grams of starch. You can also add some stock.
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Add oil to the pot, add bean paste and stir-fry until red oil appears.
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Add ginger, onion and garlic and saute until fragrant.
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Add the shredded pork, use chopsticks to pull it apart and stir-fry until it changes color.
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Add shredded winter bamboo shoots, shredded carrots and shredded black wood.
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After stir-frying, pour in the sauce.
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After pouring in, cook for a few seconds and then stir-fry well before serving.
