Homemade fish-flavored shredded pork
Overview
The fish-flavored shredded pork is carefully selected, and the finished dish is red in color and rich in fish flavor. It tastes salty, sweet, sour and spicy, and the texture of the shredded pork is smooth and tender. The main ingredients are pork and black fungus. The auxiliary ingredients vary depending on the method, but they are mostly carrots, bamboo shoots, peppers, etc. The pork is shredded with 30% fat and 70% lean and stir-fried. The shredded meat tastes fresh and tender.
Tags
Ingredients
Steps
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Soak the fungus dry in boiling water, then shred the tenderloin, add a spoonful of bean paste, a little light soy sauce and a little pea flour, mix well, then prepare other ingredients and wait for the meat to marinate.
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After soaking, chop the fungus into small pieces, cut the green onion into thick rings, slice the ginger and garlic, and cut the dried chili into sections. Mix light soy sauce, vinegar, sugar, and water (can be replaced with super thin starch water) in a small bowl to make a sauce.
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Pour oil into a hot pan. When the oil is stale, turn down the heat and let it cool down a little, otherwise the meat will become crispy when the oil smoke is gone. When the oil smoke is not so big, pour the meat in, then turn up the heat and stir-fry until the meat is completely separated and turned into shredded meat.
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Add a little dark soy sauce to color, then stir-fry evenly, turn down the heat, stir up the meat, and leave oil in the pot.
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Leave oil in the pot, turn on high heat, add ginger, garlic, Sichuan peppercorns and dried chili peppers, stir-fry until fragrant and the chili peppers change color.
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Then pour the fungus in, then add the green onion rings, turn it over slightly, add a little salt, and mix evenly.
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Pour in the shredded pork and continue to stir-fry. After it is evenly mixed, pour in the prepared sauce.
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Turn on high heat, and when the soup looks a little thicker, turn off the heat, start the pot, and that's it.
