Fish Flavored Pork Slices
1.
Cut the meat into thumb nail-sized slices and put it into a container. First put 1 tbsp light soy sauce, 1/2 tsp sugar, 1/4 tsp pepper and 1 tbsp cooking wine. Grab evenly. If the meat is still dry, add Grab 1-2 tablespoons of clean water until the meat completely absorbs the moisture, then add 1 teaspoon of cornstarch, continue to grab evenly, and finally add 1 tablespoon of vegetable oil or raw oil, so that the meat will spread and protect the moisture when the meat is fried. Leave it for 30 minutes or more. The author uses it in the morning to marinate the meat in the afternoon, so put the meat into the refrigerator in a box with a lid;
2.
After dicing the green onions, separate the green and white ones, and chop the shallots, garlic and ginger into fines;
3.
Boil the fungus with water, remove and drain, put in a bowl, add 2 tbsp vinegar, 2 tbsp light soy sauce, 2 tbsp sugar, 1/4 tsp pepper, 2 tsp cornstarch, 1/2 sesame oil Tablespoon, stir well;
4.
Bring to a high heat, add 1/2 tbsp of pickled peppers and white onion to the pan, use a spoon or shovel to spread, and sauté;
5.
Pour in the pork, change the heat to medium, and fry the meat until six or seven mature;
6.
Add fungus and take a few times;
7.
Add minced shallots, minced ginger, and minced garlic, stir fry;
8.
Stir a few times before pouring the juice into the bowl, then pour it into the pot, fry until the juice is bubbling, turn off the heat;
9.
Finally sprinkle green onions, out of the pot, Enjoy!
Tips:
1. It is recommended to use corn starch when marinating meat, so that the meat is not too thick and tight;
2. To make a bowl of juice or beaten gorgon, it is recommended to use cornstarch to make the texture of gorgon juice more clear and transparent.
