Chinese Food
Fish flavored shredded pork
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Cooking ingredients
Cooking Steps
Step1:Shred pork. Marinate with a little cooking wine, salt and wet starch.
Step2:Cut carrot and green pepper.
Step3:When the fungus is done, it is cut into silk.
Step4:Cut up the onion, ginger and garlic for later use.
Step5:Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt and Shuidian powder for use.
Step6:Heat the wok with oil. Add in the ginger and garlic and stir fry.
Step7:Stir fry the shredded pork.
Step8:Add a spoonful of Pixian red bean paste.
Step9:Stir with a spatula. Stir in the red oil. Coat each shred with red oil.
Step10:Add shredded fungus, shredded carrot, shredded green pepper and stir fry them.
Step11:Pour in the sauce and stir well.
Step12:Sprinkle the scallion into the pot.
Cooking tips:1. The pork should be cut obliquely along the fiber lines. Because the texture of pork is tender and less gluten than beef. If it is not cut obliquely along the fiber lines, it will become messy and scattered when heated or pasted. 2. The shredded meat should be put on the cooking wine and wet starch in advance. The fried shredded meat is tender, not dry and hard, and does not jam your teeth when eating. 3. Make sure to fry this dish with Pixian red oil bean paste. The taste is authentic. But don't put too much. If you put too much, it will become very salty. There are skills in making delicious dishes.
