Name: Fish Flavored Pork Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Soy protein silk; Some Black Fungus; Some celery; Some Red pepper; Some Soy sauce; Some Mushroom essence; Some Corn flour; Some ginger; Some Doubanjiang; Some water; Some Sugar; Some Balsamic vinegar

Fish Flavored Pork Shreds

by lxywpm

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

prompt:

1. The amount of bean paste is just a small spoonful of sauce per dish, if you like spicy food, you can add more.

2. The amount of water should be controlled well, that is, it is most suitable to have a little broth when it is out of the pot.

3. The amount of soy protein silk as the main ingredient is about 2/3, and the amount of other ingredients is about 1/3"

Fish Flavored Pork Shreds

1. After the black fungus is soaked in water, remove the stalks, wash and shred; wash celery and red pepper and shred them.

2. Soak the soy protein silk in cold water for 20 minutes, squeeze the water dry, and then soak it in boiling water for 1-2 minutes, over cold water, this time do not squeeze the water too dry.

3. Mix well with soy sauce and mushroom essence, coat with cornstarch, deep fry in a frying pan until soft, then remove, set aside

4. Heat oil in another pot, sauté the minced ginger, add a small spoonful of Pixian bean paste and fry until fragrant. , Sweet, sour, spicy), taste the soup ok, then pour in the vegetable shreds and stir-fry evenly, and take it out of the pot

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