[fish-flavored Pork Shreds] Home-cooked Dishes You Must be Able to Cook Popular Champion

Name: [fish-flavored Pork Shreds] Home-cooked Dishes You Must be Able to Cook Popular Champion
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lean Pork; Some Winter bamboo shoots; Some Black Fungus; Some carrot; Some shallot; Some garlic; Some ginger; Some Homemade Chopped Chili; Some Broth; Some salt; Some Sugar; Some Vinegar; Some Soy sauce; Some starch

by Thin gray

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

So far, I think cooking (and baking) is a very fun thing. You can play with the ingredients and turn them into delicious dishes, and you are in charge of the health of your family. Cooking is also our housewife’s lifelong career. We must do a good job and be strong, so let’s start with the champion of home cooking, which is a must-be-cooked shredded pork with fish flavor.

I like fish-flavored shredded pork, just a few simple combinations, but there are meat and vegetables, and the taste of fish can be tasted without the fish, and the color and fragrance are good, it is very good for dinner, it is a home-cooked dish worthy of our life . "

[fish-flavored Pork Shreds] Home-cooked Dishes You Must be Able to Cook Popular Champion

1. Prepare materials.

[fish-flavored Pork Shreds] Home-cooked Dishes You Must be Able to Cook Popular Champion recipe

2. Shred the soaked black fungus, shred the magnolia slices, shred the lean pork, and mince the onion, ginger, and garlic.

3. Marinate the shredded pork with a little salt, cooking wine and starch. Mix starch, salt, sugar, vinegar, light soy sauce, and broth (or water) into a sauce.

4. Put cold oil in a hot pan. After the oil is warm, the shredded pork is quickly scrambled and dispersed.

5. Stir-fry until the flesh turns white, use a spatula to poke the shredded pork on the side of the pan (or serve it out), add homemade chopped pepper, minced garlic, and minced ginger to fry until fragrant.

6. Stir the pork shreds evenly.

7. Stir-fry the carrots that have been soaked in water for about a minute.

8. Then add magnolia silk and black fungus silk and stir fry for a while.

9. Pour the gorgon juice. When the soup is thick, add chopped green onion and stir-fry evenly.

Tips:
◎Winter bamboo shoots can be bought in fresh-keeping packaging, as long as the white calcification material in the center of the bamboo shoots is washed, no need to blanch. If you don’t have it, it’s not bad to replace it with water bamboo.

◎Add some dry starch and foam when the dry fungus is soaked, which can help clear the dirt on the fungus. It is better to soak in warm water before cooking. After soaking, the parts that are still compacted together should not be eaten. Fresh fungus contains toxins and cannot be eaten. Black fungus has an anticoagulant effect, and it is not suitable for people with bleeding disorders. Pregnant women should not eat more.

◎Try to use pickled peppers or chopped peppers as much as possible for this dish. It is best not to use Pixian bean paste. This will make the taste of the dish become very heavy, with sauce but not fishy.