Name: Homemade Fish-flavored Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Tenderloin; Some Fungus; 1 stage carrot; 3 pcs Chaotian Pepper; Some Plain Water; as follows Marinated meat; 1 tsp starch; Some Cooking Wine; 1 piece Egg white; 1 tsp White pepper; 1 tsp salt; 2 pcs Hangjiao; Some chopped green onion; 3 cloves garlic; as follows Fish sauce; 4 tablespoons Rice vinegar; 3 tablespoons Sugar; 2 tablespoons Knorr Hot Stir-Fried Fresh Dew

Homemade Fish-flavored Pork

by Strawberry milkshake ice

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

This fish-flavored shredded pork is a homemade version, or it can be said to be a Northeast homemade version. Many said to be genuine fish-flavored shredded pork will add bamboo shoots. This is very helpless as a baby in the Northeast. It is common that most of our restaurants here only add shredded carrots, so we can only make the northeastern version of the fish-flavored pork shreds according to the gourd painting. If you have the conditions, you can stir fry the bamboo shoots yourself

Homemade Fish-flavored Pork

1. Shred pork, carrots, fungus, and pepper, chopped green onion and minced garlic for later use

2. Fish sauce: 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of hot fried fresh dew, 2 tablespoons of cooking wine, 1 tablespoon of starch, add a small amount of water, and mix all the seasonings well

3. Pork with white pepper, a little salt, cooking wine, a beaten egg white, a thin layer of starch, pick it up with your hands and marinate for about 10 minutes

4. Put an appropriate amount of oil in the pot, add 30% of the oil to the pork and fry until cooked, remove and set aside

5. Put an appropriate amount of oil in the pan, add chili and minced garlic to the oil and saute

6. Add a tablespoon of bean paste and stir fry until fragrant

7. Add fungus, carrots, and chopped green onion

8. Then add the shredded pork and stir well

9. Pour in the fish-flavored sauce and stir-fry well

10. Super meal

Tips:
Do not use too much starch for marinated pork, just a little bit is enough, if too much is too thick, it will not taste good and it will stick