Fish-flavored shredded pork

Overview

Over the weekend, my son suggested eating shredded pork with Beijing sauce. His dad cut up about two kilograms of shredded pork for me in an exaggerated manner, saying that he would eat enough for his son😄

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• famous dishes
• cooking wine
• doubanjiang
• edible oil
• fungus
• garlic
• onions
• pixian doubanjiang
• pork
• shredded lettuce
• starch
• sugar
• vinegar
• white sugar
• carrot
• ginger
• green pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the tenderloin into shreds, add cooking wine and water starch, mix well with salt and marinate for more than 10 minutes. Shred the carrots, fungus, lettuce, green pepper, and mince the onion, ginger, and garlic. Sauce: three spoons of sugar, three spoons of vinegar, 2 spoons of soy sauce, a little cooking wine, water starch, salt and mix thoroughly and set aside.

   

2. 2 Put oil in the pot, sauté onion, ginger and garlic until fragrant

   

3. 3 After the shredded pork is stir-fried, add a spoonful of Pixian bean paste and stir-fry until the red oil turns out

   

4. 4 Add shredded carrots, lettuce, green peppers and fungus and fry until cooked

   

5. 5 Pour in the prepared juice and stir well

   

6. 6 Pair it with two bowls of white rice to ensure speed and it will be gone