Fish-flavored shredded pork

Overview

Fish-flavored shredded pork is the most representative dish in Sichuan cuisine. It is a very popular dish, and it can also be seen in Tongue 2. It looks complicated, but it’s actually very simple to make at home!

Tags

• hot dishes
• children
• old man
• sichuan cuisine
• autumn recipes
• lunch
• famous dishes
• black fungus
• chicken essence
• cooking wine
• doubanjiang
• garlic
• green and red pepper
• onions
• pork
• shredded bamboo shoots
• starch
• vinegar
• white sugar
• ginger
• salt
• water

Ingredients

Steps

1. 1 Cut the pork into shreds, add a little salt, cooking wine, starch, and oil to marinate

   

2. 2 Then cut the pre-soaked black fungus, green and red peppers, and bamboo shoots into shreds and set aside

   

3. 3 In a small bowl, add onion, ginger, garlic, vinegar, sugar, soy sauce, starch, and water to make fish sauce. Chop the Pixian bean paste with a knife and set aside

   

4. 4 Add appropriate amount of cooking oil and heat until 50% hot

   

5. 5 Add the shredded pork and spread it out with chopsticks

   

6. 6 After the color of the meat turns white, add it to the bean paste

   

7. 7 Fry the red oil

   

8. 8 Then add all the side dishes and stir-fry

   

9. 9 Then pick up the onion, ginger and garlic from the fish sauce, put it into the pot and stir-fry together

   

10. 10 When it's almost cooked, pour in the fish sauce

    

11. 11 When the sauce is thickened, you can turn off the heat and take it out of the pot