Name: Classic Home-cooked Shredded Pork with Fish Flavour
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork tenderloin; 230g Winter bamboo shoots; Some Fungus; 4 cloves garlic; 1 small piece ginger; 1 shallot; 1 tablespoon Chopped pepper; 1 tsp Old godmother; Some Cooking oil; a little salt; Some starch; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Sugar; 1 tablespoon Vinegar

Classic Home-cooked Shredded Pork with Fish Flavour

by Jinling Meizi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

It feels like I haven't made home-cooked food for a long time. The delicious home-cooked dishes that I usually live at home are usually the most popular! Today, I will recommend a simple, but super delicious, fish-flavored shredded pork. Fish-flavored shredded pork is a classic home-cooked dish in Sichuan cuisine. This dish is very popular due to the combination of meat and vegetables with nutrition and health. Dishes with a very high order rate. Fish-flavored shredded pork has no fish, but a "fish-flavored" flavor cooked with seasonings such as pickled pepper, garlic, and ginger, which tastes more delicious than fish. Because everyone has different needs for sour, sweet and spicy, the seasonings for making fish-flavored shredded pork do not need to be exactly the same. It is best for you. Since my family can’t eat spicy food, I didn’t choose pickled peppers and instead used chopped peppers with a relatively low degree of spiciness. delicious!

Classic Home-cooked Shredded Pork with Fish Flavour

1. The winter bamboo shoots are peeled off the shell, washed and cut into large chunks of water to remove the astringency and cut into filaments. The fungus is soaked and cleaned.

2. Chop the garlic, ginger, and green onions separately.

3. After washing the pork, cut into shredded pork, add cooking wine, a little salt, and starch to mix evenly.

4. Add light soy sauce, vinegar, sugar, and oyster sauce to a bowl and mix thoroughly with water, and mix the starch with water to make water starch for later use.

5. Add a proper amount of oil to the wok, and fry the shredded pork until the color changes.

6. Add a proper amount of oil to the wok, sauté the ginger and garlic froth first, then add the chopped pepper and stir-fry the red oil.

7. Add a little bit of Lao Gan Ma and stir fry, add winter bamboo shoots and fungus, pour the ingredients into a bowl and continue to stir fry.

8. When the bamboo shoots are cooked, add the shredded pork and stir fry for a good taste, and finally top with water starch to collect the juice.

9. Sprinkle with chopped green onion and serve.

Tips:
1. If you like spicy food, you can put pickled peppers to make it more spicy.
2. Prepare the bowl material in advance, which is more convenient and quick to use.