Fish Flavored Pork Shreds
1.
Mixing bowl of juice: 1/2 teaspoon of salt, 1 teaspoon of sugar, 1/2 tablespoon of balsamic vinegar, 1 tablespoon of light soy sauce, 1/2 teaspoon of cooking wine, 1/3 teaspoon of sesame oil, 1 teaspoon of chicken essence, water 2 tablespoons, a little white pepper powder, 1 tablespoon water starch, set aside
2.
Soak the vegetarian shredded pork in water for 5 minutes until soft
3.
Squeeze out the moisture in the meat shreds for use
4.
Wash and shred the sharp peppers, wash and shred the fungus
5.
Heat up the wok and pour the oil, add the minced ginger and spicy bean paste to 50% of the oil and stir-fry until the red oil comes out
6.
Stir in shredded pepper and fungus
7.
Pour the vegetarian shredded pork
8.
Stir well
9.
Pour the juice into the bowl
10.
Stir-fry over high heat
11.
Pour water starch
12.
Stir evenly over high heat until the broth completely covers the shredded pork
Tips:
1. Fish-flavored shredded pork is based on sweet, sour, slightly spicy, and strong fragrance as the main standard
2. Put the seasonings in a small bowl and mix well in advance, and then pour them into the dishes at one time to avoid rushing in the final seasoning
3. Generally, you can choose bamboo shoots, carrots, fungus, and peppers as side dishes. If you use bamboo shoots, you should blanch in advance and then fry them.
4. In terms of seasoning, the traditional method is to use soaked chili and red oil for seasoning. Here, Pixian bean paste is used instead of the above two seasonings for seasoning. The taste is richer and more convenient. It should be noted that Pixian bean paste is best chopped in advance. Only by crushing can the aroma of watercress and chili evaporate better, and make the taste of the dishes more fragrant.
