Chinese Food
Home style fish flavored shredded pork
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To catch up with the season of eating bamboo shoots, I should stir fry shredded pork with agaric and bamboo shoots. I think it's better than stir fry shredded pork with carrot and green pepper. In addition, there are many recipes about seasoning juice and various blending proportion on the Internet. If it's measured according to the standard grams, it's time-consuming and troublesome. It's better to measure according to the commonly used seasoning spoon in your home - prepare two spoons, one big and one small, one big spoon of sugar, one big spoon of starch, two big spoons of vinegar and soy sauce, only one small spoonful of chicken essence, and finally add three big spoons of water. It's flexible here. Like my family, I like sour food very much. If I fry this dish, I'll add a little more vinegar; if my family likes sweet food, I'll put more sugar. Serve all kinds of classic dishes in the restaurant at home. Make dishes according to the family's taste. It's a warm and not greasy home dish.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients you need. How to deal with and preserve the fresh and tender spring shoots? I have detailed introduction in my previous recipe of April 24. I won't talk about it here. Shred the agaric and asparagus. Shred the tenderloin and marinate it with a little salt and cooking wine. Then cut some onion, ginger and garlic. The sauce should be prepared in advance according to the proportion mentioned above.
Step2:Pixian Douban sauce and chopped peppers. Scoop out some and cut them with a knife.
Step3:Pour proper amount of cooking oil into the pot. Shake to make the oil evenly spread all over the pan. Keep the fire high after heating. Stir the shredded meat quickly until it changes color.
Step4:Put in a spoonful of cooking wine and saute until fragrant. Add chopped green onion, ginger and garlic. Pour in bean paste and chopped chili. Stir quickly and evenly.
Step5:Pour in the chopped asparagus and fungus.
Step6:Stir fry once and pour in the sauce. Don't pour in the sauce all at once. Pour in more than half and look at the soup. Keep a proper amount.
Step7:Keep the fire going all the way. Thicken the sauce and make it thick. Then you can get out of the pot.
Step8:I remember that the rice was steamed in advance. It's really not good to have less rice for this dish.
Cooking tips:There are skills in making delicious dishes.
