Chinese Food
Fish flavored shredded pork
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The fish flavored shredded pork in the Sichuan restaurant at the school gate. I always thought it had less meat and more carrots at that time. Now I want to come here. The shopkeeper has worked hard for our weight.
Cooking ingredients
Cooking Steps
Step1:Cut pork tenderloin into shreds. Mix with cooking wine, salt and chili powder. Add some dry starch to cover the shreds. Marinate for half an hou
Step2:Soy sauce, cooking wine, vinegar, sugar, sesame oil, and then add some warm water to make a bowl of oil vinegar juice for standby; another small bowl is used to mix some water starch for thickening
Step3:Cut carrot, water bamboo and black fungus into shreds. Cut ginger and garlic into shreds. Chop onion into shreds
Step4:The pot is hot. Put in the cold oil. Immediately pour in the shredded pork. Fry until the shredded pork turns white. Shovel it out for use
Step5:Add more oil in the pot. Heat the oil and add the ginger and garlic powder. Stir
Step6:Add a tablespoon of chopped pepper sauce. Stir in red oi
Step7:Pour in the shredded water bamboo, carrot and black fungus. Stir fry until it's broke
Step8:Add the shredded meat just fried. Stir slightl
Step9:Pour in the prepared oil and vinegar juice, stir fry it and cover it with the pot cover, stew it for a while, make it taste good, then pour in the starch, thicken it and sprinkle with Scallio
Step10:Enjoy i
Cooking tips:Water bamboo shoots will be more delicious with winter bamboo shoots. This dish is rich in taste. It's salty, fresh, sour, sweet and spicy. It's very good at cooking.
