Fish-flavored Shredded Pork Homemade Practice
1.
Soak the fungus in boiling water, then shred the tenderloin, add a spoonful of bean paste, a little soy sauce, and a little pea flour. Grab it well, then prepare other ingredients and wait for the meat to marinate.
2.
After soaking the fungus, chop finely, cut the green onion into thick circles, slice the ginger and garlic, and cut the dried chili into sections. Mix soy sauce, vinegar, sugar, and water (which can be replaced with super thin starch water) in a small bowl to make a sauce.
3.
Pour the oil in the hot pan. When the oil is old, turn off the heat and let it cool for a while, otherwise the meat will become crispy. When the oil fume is not so big, pour the meat down, then turn on the high heat, stir fry, and wait for the meat to separate. , Into the roots of shredded pork.
4.
Add a little dark soy sauce to color, and then stir-fry evenly, turn off the heat, stir up the meat, and leave oil in the pan.
5.
Leave oil in the pot, turn on high heat, add ginger, garlic, pepper and dried chili, fry the aroma, and the chili will change color.
6.
Then pour the fungus in, then circle the green onions, turn it over and add some salt, and evenly.
7.
Pour in the shredded pork and continue to stir fry. After it is evenly distributed, pour in the pre-prepared sauce.
8.
Turn on high heat. When the soup looks a bit thick, turn off the heat and start the pot.
Tips:
1. When frying the meat, the temperature of the oil needs to be higher. After the high heat quickly stirs and changes the color, remove it, otherwise the meat will be very old.
2. The fish-flavored pork shreds need to be stir-fried to make it delicious.
