【Vegetarian fried fish-flavored shredded pork】

Overview

In the past, the general flavor of fried fish-flavored eggplants was not good. Since the last time I succeeded in frying fish-flavored eggplants, the fish-flavored dishes have always been successful and are getting better and better. It is really a good sign O(∩_∩)O haha~ I still remember the last time I went to Beijing with my colleagues and ordered fish-flavored shredded pork at an old stir-fry restaurant. For today's healthy diet that calls for smaller portions and more varieties, this dish is most suitable. There are many varieties of dishes, but the portions are small, and it is also appetizing. But the highlight of today's dish is not that, but that the whole process was completed by my husband. Although he did not break away from the command, it was completely done by someone himself, which is very worthy of praise. Although they were both born in rural areas, her mother-in-law has hardly let her husband cook for more than 20 years. From the time they fell in love to the time they got married, her husband has been gradually trained to make several special dishes. I remember one day, I accidentally said that a man wearing an apron is attractive, so I led him to this path with just this sentence. Although it didn't taste good at first, it was very rare. Seeing the look of expectation on his face, I gave him an exception of 70 points. Later, through my deceptions, I learned one thing after another. To this day, I can show off in his small circle, and sometimes I can even boast. Chefs don’t usually cook, but cooking is not ordinary. In order to be lazy sometimes, let him be proud of it O(∩_∩)O haha~ However, the kitchen is also the center of a family. The whole family cooks together, prepares ingredients, makes various delicacies, and looks forward to tasting the results. This series of processes is also a kind of fun, and the fragrance that fills the room makes the home warm and comfortable.

Tags

• vegetarian dishes
• fungus
• ginger
• lettuce
• pickled peppers
• pixian douban
• vinegar
• white sugar
• carrot
• garlic
• green onions
• red pepper
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Foam the fungus with water, wash and cut into pieces. The fungus will swell more after soaking in water. Soak a little less, three or four will be enough;

   

2. 2 Peel and shred the lettuce, shred the carrots and set aside

   

3. 3 Wash the green onions, cut into sections and set aside

   

4. 4 Wash the red pepper, remove the stems and seeds, cut into strips, cut the green onions into sections and set aside

   

5. 5 Mince garlic and ginger, mince 4 pickled peppers and set aside;

   

6. 6 Heat the vegetable oil in a wok, add the pickled chili pepper, ginger and garlic and saute until fragrant

   

7. 7 Add shredded carrots, lettuce, and red pepper and stir-fry until slightly chopped. Put the vegetables to one side, add a spoonful of Pixian bean paste, stir-fry until the red oil comes out, and stir-fry with the vegetables

   

8. 8 Add shredded fungus and green onions and stir-fry evenly

   

9. 9 Take a small bowl, add two teaspoons of vinegar, one teaspoon of soy sauce, two spoons of sugar, half a spoon of salt, half a spoon of starch, add a little water and mix thoroughly to make a juice. Pour the prepared sauce into the pot

   

10. 10 Stir well and serve on a plate