All the time, I always avoid those classic dishes. I think the classic dishes are more popular. I have the problem of being new and disgusted with the old. Those who are familiar with me know it. I prefer to make those dishes with new ideas. So I worked as a cook for several years. I didn't even try to make this fish flavored shredded pork. Some time ago, the young master liked it very much after eating out. So he went home and encouraged me to make fish flavored shredded pork. Of course, I had to satisfy him. So he tried to make it once. Which knows? This can't be done. First of all, I like this dish to death. Second, grey wolf also liked it. The result is that I made this fish flavored shredded pork three times a week. It's sour, sweet, fragrant and fresh. It's very delicious Appetizer, the taste is really very flattering. Strongly recommended to you. An absolutely affordable home cooking. Housewife must learn one of the popular dishes.
Step1:Note - prepare materials in the ingredients (one tablespoon = 15ml, one teaspoon = 5ml). Soak black fungus in warm water and wash.
Step2:Cut pork tenderloin into shreds. Use a pinch of salt and a pinch to make it sticky.
Step3:Stir a teaspoon of dry starch with a little water to form water starch. Add the shredded meat and knead it by hand until it is absorbed.
Step4:Add a tablespoon of salad oil. Mix well and marinate.
Step5:Slice the winter bamboo shoots and cook them in a boiling water pot for two minutes. Remove and cut the shreds. Peel the carrots and cut the shreds. Cut the black fungus with the hair soaked. Prepare the chopped onion, ginger and garlic.
Step6:Mix one tablespoon of dry starch with three tablespoons of clear water to make water starch. Mix cooking wine, vinegar, soy sauce, sugar, sesame oil and water to make sauce (all the ingredients in the sauce).
Step7:Heat the oil in the pot. When the oil temperature is low, pour in the meat and stir fry until the surface of the meat changes color. Put it out for use.
Step8:Stir fry the ginger and garlic with the remaining oil in the pot and stir over low heat to give the fragrance. Then pour in the chopped peppers and stir to give the fragrance.
Step9:Pour in the shredded asparagus, carrot and black fungus and stir fry for a while. Then pour in the shredded meat.
Step10:Pour in the sauce prepared in step 6. Stir fry for one minute.
Step11:Slowly pour in the water starch. Stir while pouring. Until the soup is as thick as you want. Turn off the fire.
Step12:Sprinkle with scallion and make a pot.
Cooking tips:1. As the saying goes, cut cattle and sheep horizontally and cut pigs vertically . Pork should be cut according to the trend, that is, cut according to the texture of meat. 2. The amount of chopped peppers can be adjusted according to the degree of spicy you can accept. My family has children, so they don't put a lot of peppers. If you like spicy peppers, you can increase the amount of chopped peppers. Sichuan pickled peppers can also be used. Of course, some people use Pixian Douban with chopped peppers. That's more suitable for heavy taste friends. The chopped peppers I used in this method are homemade chopped peppers made by myself. See here for the method - homemade chopped peppers 3. Blanch the winter bamboo shoots before slicing them. The oxalic acid in the winter bamboo shoots can be removed. Finally, stir fry the carrot directly. It's a little crispy and delicious. The method of making black fungus hair can be seen here - the method of making black fungus hair and cleaning 4. Seasoning should be made into seasoning sauce in advance. Because if you put seasoning in the same way when frying, the shredded meat will not taste good if it is heated for too long. Don't pour in the last starch at once. Stir fry while pouring. The soup is a little thick