【northeast】shredded Pork with Fish Flavor
1.
Cut the meat into even shreds with thick chopsticks
2.
Add salt, pepper, and cooking wine to marinate for 10 minutes.
3.
Add water starch and gently sizing, drip a few drops of oil and mix well.
4.
Shred the carrots and cut the soaked black fungus into strips.
5.
Peel the spring bamboo shoots. 5. Wash and shred.
6.
Wash and shred.
7.
Boil in boiling water.
8.
Remove and set aside in cold water.
9.
Chop the green onion, ginger, garlic and red pepper for later use.
10.
Mix a bowl of gorgon: add salt, sugar, monosodium glutamate, light soy sauce, vinegar, and starch to the bowl and mix well and serve.
11.
Heat the oil in a pan and add the smashed shredded pork.
12.
Fry it until it changes color to serve.
13.
Add carrot shreds and fry until broken.
14.
Put the fried shredded pork and carrot on the plate for later use.
15.
Leave the oil at the bottom of the pot and add the onion, ginger, and garlic. Saute the red pepper until fragrant
16.
Add Pixian bean paste and stir-fry on low heat.
17.
First add the spring bamboo shoots and black fungus and stir fry.
18.
Then add spare shredded pork and carrots.
19.
Stir fry quickly and evenly.
20.
Cook into a bowl of gorgon.
21.
After the gorgon juice is evenly wrapped with the main and auxiliary materials, the heat can be turned off.
22.
Put it out of the pot and serve on the table.
Tips:
1. Blend the bowl of gorgon in advance to facilitate subsequent frying. 2. The amount of seasoning can be adjusted according to your own taste.
