Fish-flavored shredded pork

Overview

Fish-flavored shredded pork is a classic dish, but the cooking method and taste are different in different places. As for overseas countries, especially places where authentic ingredients cannot be purchased, it is a home-cooked dish. The ingredients should be as similar as possible, and the taste will be delicious. For example, I can’t find fresh bamboo shoots, so I can only use canned bamboo shoots. Please understand.

Tags

• hot dishes
• preparing meals
• sichuan cuisine
• lunch
• dinner
• bamboo shoots
• chili oil
• clear water
• cornstarch
• garlic
• ginger
• light soy sauce
• liquor
• refined salt
• sesame oil
• sip juice
• tenderloin
• vegetable oil
• water fungus
• white sugar
• zhejiang vinegar
• fish sauce
• pepper
• red pepper
• shallots

Ingredients

Steps

1. 1 Cut the pork into thin strips and put it into a larger bowl. Add 1 tablespoon of light soy sauce, 1/4 teaspoon of refined salt, 1/3 teaspoon of pepper, 1/4 teaspoon of sugar, 1/2 tablespoon of marinade, and 1 tablespoon of white wine. First mix well, then add 2 tablespoons of cornstarch, mix evenly, then add 1 tablespoon of vegetable oil, mix well again, and let stand for 30 minutes or more.

   

2. 2 Prepare the auxiliary ingredients. For convenience and speed, I used a hand pulverizer. Cut the ginger, garlic and shallots into small pieces and put them into the pulverizer. Cut the bamboo shoots and fungus into shreds and set aside.

   

3. 3 Use a hand grinder to grind the ginger, onion, and garlic into fine powder.

   

4. 4 Use a broom to put the minced ginger, onion, and garlic into a bowl, and cut the red pepper into rings.

   

5. 5 Add oil to the pot, raise to medium-high heat, and the oil temperature is about 150°C. Put a piece of shredded pork into the oil to test the temperature. When it can make a sizzling sound, it is ready to fry. Put the shredded pork into the pot, turn on medium-high heat, fry until it is cooked, remove and filter the oil.

   

6. 6 Open another wok, put water in it, bring it to a boil, add 1/2 tablespoon of refined salt and 1 tablespoon of vegetable oil, then pour shredded bamboo shoots into the pot, let the water boil again, pick up the bamboo shoots and drain them, retaining the water is useful. Blanching the bamboo shoots is to remove the canned smell.

   

7. 7 Boil the water again, pour in shredded fungus, boil the water for about 3 minutes, then remove and set aside. This can remove the woody smell and make the fungus slightly softer.

   

8. 8 Add the gravy seasoning into the pot, stir evenly, taste test and feel the flavor is sufficient, then turn on high heat, stir while continuing to cook, until big bubbles form, then turn off the heat.

   

9. 9 Pour in shredded pork, shredded bamboo shoots and shredded fungus, stir-fry evenly and serve. Enjoy!