Name: Home-style Fish-flavored Pork Shreds
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Shredded pork; 1 piece lettuce; 1 piece Bell pepper; Some Fungus (water hair); 20g shallot; a little salt; 1 tablespoon Cooking Wine; 1 tablespoon Vinegar; 2 tablets ginger; 3 cloves garlic; 1 tablespoon Chopped pepper sauce; 1 tablespoon Sugar; 2 tablespoons Soy sauce; 1 tablespoon Pixian Doubanjiang; 1 tablespoon starch; 1 tablespoon Chicken Bouillon Powder

Home-style Fish-flavored Pork Shreds

by Sprout hair

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

When I was in school, I loved some fish-flavored shredded pork fried rice. I found this dish to be a bargain, with a lot of meat, and a good meal. Sweet and sour. The practice is very big, and it is always the same. let us start!

Home-style Fish-flavored Pork Shreds

1. Cut the shredded pork, wash it, and remove the blood. Drain.

2. Thinly slice the lettuce or shred. I prefer to eat slices myself.

3. Fungus water hair

4. Shredded bell pepper

5. Chopped ginger, onion and garlic

6. Add starch to shredded pork and marinate in cooking wine for a few minutes

7. Seasoning sauce: add some ginger, onion and garlic, then add a little vinegar, light soy sauce, salt, chicken essence, starch, sugar, and add a little water to make the juice.

8. Pour the oil in the hot pan, add two spoons of bean paste to the hot pot and fry for the color, then add the remaining ginger, onion and garlic and stir fry for the fragrance

9. Pour shredded pork and stir fry

10. Add two tablespoons of chopped pepper sauce, if you don’t have one, you can use pickled pepper instead. Remember that the amount cannot be small.

11. Pour in the chopped fungus, lettuce and sweet pepper shreds.

12. Add the sauce and boil over high heat to collect the juice.

Tips:
Ginger, onion and garlic is a must to make any fish-flavored dishes, and it is indispensable. You can use winter bamboo shoots or shredded carrots for fish-flavored shredded pork. I use sweet peppers because I like the sweetness of sweet peppers and the sourness of shredded pork. Never leave its origins.