Fish-flavored shredded pork

Overview

Fish-flavored shredded pork is a very famous Sichuan dish. Fish flavor refers to its taste, which is sour, sweet and slightly spicy. It is one of the main traditional flavors of Sichuan cuisine. The fish flavor is prepared with seasonings such as pickled chili peppers and sweet and sour. This method originated from the unique Sichuan folk method of cooking fish and seasoning, and now it has been widely used in Sichuan-style cooked dishes, and its color, aroma and flavor are all good.

Tags

• hot dishes
• bamboo shoots
• fungus
• green onions
• msg
• old ginger
• pickled peppers
• pork tenderloin
• starch
• vinegar
• white sugar
• carrot
• garlic
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the pork tenderloin and cut into shreds. Wash the pork fat and cut into shreds. Lean pork shreds: Fatty pork shreds 7:3. Add salt, MSG and starch to taste

   

2. 2 Soak the chili peppers, ginger, garlic, and green onions, wash them, cut them and set aside.

   

3. 3 Soft the fungus in hot water, wash and cut into shreds. Wash bamboo shoots and carrots and cut into shreds.

   

4. 4 Add ginger, garlic, soy sauce, vinegar, sugar, sesame oil and starch to water and mix well to make a sauce and set aside.

   

5. 5 Heat the oil in the wok, add the pickled peppers and green onions to the pot.

   

6. 6 Shred the pork first, then add shredded fungus, bamboo shoots, and carrots and stir-fry.

   

7. 7 When the shredded meat changes color, add the sauce and continue to stir-fry.

   

8. 8 When the soup thickens and turns oily, turn off the heat.

   

9. 9 Plate and serve, you're done.